Chicken & Mushroom Hotpot
A comforting classic hotpot filled with tender chicken, mushrooms and sweetcorn in a rich, creamy sauce, topped with golden sliced potatoes. Perfect for a hearty family dinner on a cold evening.
Ingredients
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Butter⚖ 50 g 3½ pcs
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Chicken⚖ 250 g None
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Sweetcorn⚖ 300 g 🌽 2 pcs
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Potatoes⚖ 300 g 🥔 2 pcs
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Plain Flour⚖ 40 g 💧 66.7 ml 🥄 4½ tbsp
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Butter⚖ 14 g 1 pcs
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Onion⚖ 150 g 🧅 1 pcs
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Mushrooms⚖ 100 g 5 pcs
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Chicken Stock Cube⚖ 10 g 💧 14.3 ml 🥄 1 tbsp
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Mustard Powder⚖ 1 g 💧 2 ml 🥄 ⅓ tsp
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Nutmeg⚖ 0.3 g ⅓ pcs
Total nutrition
1548 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat the oven to 200°C / 180°C fan / gas mark 6. Melt 50g of butter in a medium saucepan over a medium heat. Add the chopped onion and cook for 5 minutes, stirring occasionally, then add the 100g of mushrooms and continue cooking until both are almost tender.
- Stir the 40g of plain flour into the onion and mushroom mixture to form a thick paste (roux). Crumble in the stock cube and stir well. Reduce the heat to low and cook the roux for 2 minutes, stirring continuously, to remove any raw flour taste.
- Remove the pan from the heat and gradually pour in 500ml of water, stirring constantly to keep the sauce smooth. Season with black pepper, a pinch of nutmeg and a pinch of mustard powder. Return the pan to a medium heat and bring slowly to the boil, stirring all the time, until the sauce thickens. Reduce to a very low heat, then stir in the 250g of cooked chicken and two handfuls of sweetcorn. Grease a medium ovenproof dish with a little butter and pour in the filling.
- Peel and thinly slice the 2 large potatoes and arrange them in overlapping layers on top of the filling, covering it like a pie lid. Brush the potato slices with a knob of melted butter.
- Bake in the preheated oven for about 35 minutes, until the potatoes are cooked through and golden brown. Serve hot straight from the dish.
Source:
TheMealDB
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