chicken and mushroom hot pot

method

  1. Put the oven on to 180°C fan/200°C/gas 6.
  2. Heat the oil in a large frying pan, add the onions, and fry for 2 minutes.
  3. Add the chicken and fry until it is no longer pink.
  4. Add the mushrooms and fry for 1 minute.
  5. Add the flour and mix well. Season well with salt and pepper.
  6. Add the water and stock cube and bring to the boil to thicken the sauce.
  7. Pour into a casserole dish and arrange the potatoes on top. See photo. Drizzle a little oil over the top and season with salt and pepper. Cover with foil.
  8. Bake in the oven for 45 minutes. Take the foil off and cook for a further 15 minutes to allow the potatoes to brown.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, sliced
  • 6 skinless, boneless chicken thighs, cut into bite-sized pieces
  • 250g mushrooms, chopped
  • 1 tablespoon plain flour
  • 1 mug (300ml) water
  • 1 chicken stock cube
  • 5 medium potatoes, cut into thin slices.

Key

Cost

£1.98 / person

difficulty

3/5

prep time

25 Mins

cook time

60 Minutes

serves

4

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