Chicken And Mushroom Hotpot Recipes

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the butter in a medium-size saucepan and place over a medium heat. Add the onion and leave to cook for 5 mins, stirring occasionally. Add the mushrooms to the saucepan with the onions.
• Once the onion and mushrooms are almost cooked, stir in the flour - this will make a thick paste called a roux. If you are using a stock cube, crumble the cube into the roux now and stir well. Put the roux over a low heat and stir continuously for 2 mins - this will cook the flour and stop the sauce from having a floury taste.
• Take the roux off the heat. Slowly add the fresh stock, if using, or pour in 500ml water if you've used a stock cube, stirring all the time. Once all the liquid has been added, season with pepper, a pinch of nutmeg and mustard powder. Put the saucepan back onto a medium heat and slowly bring it to the boil, stirring all the time. Once the sauce has thickened, place on a very low heat. Add the cooked chicken and vegetables to the sauce and stir well. Grease a medium-size ovenproof pie dish with a little butter and pour in the chicken and mushroom filling.
• Carefully lay the potatoes on top of the hot-pot filling, overlapping them slightly, almost like a pie top.
• Brush the potatoes with a little melted butter and cook in the oven for about 35 mins. The hot-pot is ready once the potatoes are cooked and golden brown.

Steps:

• Place mushrooms in a small bowl; add 2 cups warm water. Let soak until softened, about 30 minutes. Drain in a sieve lined with a paper towel or coffee filter, reserving liquid. With a paring knife, remove stems; discard. Thinly slice caps.
• In a large stockpot, heat canola oil over medium heat. Cook garlic and crushed red pepper, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring, until golden brown, about 5 minutes. Add broth, soy sauce, reserved liquid, and 1 cup water; bring to a boil.
• Add chicken; reduce to a simmer. Cover; cook until chicken is cooked through, 8 to 10 minutes. Remove chicken; let cool, then shred meat.
• Add bok-choy stems and bell pepper to pot; cook until tender, about 2 minutes. Stir in vinegar, sesame oil, and cornstarch mixture. Bring to a boil; cook 1 minute. Stir in bok-choy greens. Ladle into bowls, and top with shredded chicken.

Steps:

• Select the Sauté function on a multi-functional electric pressure cooker (such as an Instant Pot®). Melt the butter in the pot. Add the chicken, mushrooms, minced garlic, rosemary, and thyme to the pot and sauté until the chicken is just starting to brown and the mushrooms are starting to soften, about 5 minutes. Push Cancel to end Sauté function, and remove the chicken and mushrooms with a slotted spoon and set aside.
• Add the chicken stock, salt, pepper, garlic powder, and onion powder to the pot and stir with a wooden or plastic spoon, scraping the bottom of the pot to loosen any browned bits. Add linguine to the pot, making sure the noodles are all submerged in the liquid, but do not stir.
• Return the chicken and mushrooms to the pot, placing on top of the noodles without stirring. Place the cream cheese cubes over the top of the chicken, and do not stir. Close and lock the lid, making sure the pressure/steam release switch is set to Sealing.
• Select high pressure according to manufacturer's instructions; set timer for 6 minutes for al dente noodles, adding 1 minute if you want softer noodles. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Add Parmesan cheese, heavy cream, and parsley to the pot, stirring until the cream cheese and Parmesan cheese have completely blended into the pasta sauce and any noodles that were stuck together have broken up. Let the pasta sit in the pot, stirring occasionally, until the sauce is thickened, 3 to 5 minutes, before serving.

Steps:

• In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
• Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
• Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
• Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
• Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.

Steps:

• Preheat the oven to 190C/170C Fan/Gas 5. Cut each chicken thigh into 3 pieces. Put in a casserole dish with the shallots, carrots, celery, mushrooms, and thyme.
• Add the gravy granules to 450ml freshly boiled water and stir to dissolve. Add the puree and Worcester sauce and pour into the casserole dish so it reaches the top of the meat and vegetables - add more water if necessary.
• Cut the potatoes into even slices, then arrange overlapping, on top. Cover with a lid or foil and cook in the oven for 50 minutes.
• Mix the butter and oil together and brush over the potatoes. Return to the oven and cook, uncovered, for 20 minutes or until the edges of the potatoes turn golden. Scatter the parsley on top to serve.