Chicken and Mushroom Hotpot Recipe

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Chicken and Mushroom Hotpot Recipe

(Chicken and mushroom hotpot with crisp potato topping, absorbs flavors

from the aromatic sauce to create this warming winter dish)

Ingredients:  Serves 6,  Oven: Preheated to 200C

2 tablespoons olive oil

4 boneless chicken breasts, each about 5 oz (150 g), skinned and cut into cubes

1 medium onion, peeled and chopped

2 sticks celery, trimmed and chopped

2 cloves garlic, peeled and crushed

6 oz (175 g) button mushrooms, wiped and halved

2 level teaspoons peeled and grated root ginger, or level teaspoon ground ginger

2 sprigs fresh parsley or thyme

2 level tablespoons plain (all-purpose) flour

pint (150 ml) dry white wine

pint (285 ml) chicken stock

Freshly ground black pepper

1 lb (450 g) potatoes, peeled and thinly sliced



Heat the oil in a large, nonstick saucepan and fry the chicken in it over a high heat for 2-3 minutes, turning the cubes to brown all over.  Put the chicken on a plate and set aside.  Brown the onion, celery and garlic in the pan over a moderate heat for 5 minutes.  Stir in the mushrooms, ginger and one sprig of parsley or thyme, and cook for 3 minutes.  Mix in the flour then, little by little, the wine and stock.  Bring to the boil, stirring.  Season with pepper, add the chicken and cook for 5 minutes.  Pour the chicken into an ovenproof dish and cover with potato slices, seasoning with pepper.  Cover the dish with foil and cook in the preheated oven for 1 hour.  Take off the foil and cook for a further 15-20 minutes, until the potatoes are tender and golden brown on top.  Serve the hotpot right away, garnished with the remaining parsley or thyme and accompanied by strips of carrot and courgette, steamed but still slightly firm.


Nutrient Value Per Serving:

225 calories

7 g total fat (1 g saturated fat)

17 g carbohydrates

2 g fiber

125 mg sodium


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