Chicken and Mushroom Bake
Chicken and mushrooms are combined in a creamy sauce and then layered with
potatoes for a filling meal with rich flavours.
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|4 chicken breasts
|900g / 2lb potatoes (old not new) for the bake
|1 medium potato (for the topping)
|1 medium sized carrot
|230g / 8oz of small button mushrooms
|1 medium leek
|1 teaspoon of wholegrain mustard
|25g / 1 oz of flour (plain or self-raising)
|500ml / 18fl oz of full fat milk
|1 tablespoon of olive oil or vegetable oil
|2 level tablespoons of butter (salted or unsalted)
|Salt and pepper to taste
Ingredients for Chicken and Mushroom Bake
PRE-SLOW COOKER TIME: 30 minutes
SLOW COOKING TIME: 4 hours
DIFFICULTY LEVEL: Easy
SERVINGS: 4 portions
: Slow cooker, large frying pan
Cut the chicken breasts into bite-sized chunks.
Finely slice the leeks and
separate the rings.
Slice the mushrooms.
Thinly slice the carrots - make
sure the slices are not thick because they will only be cooked properly if
Thinly slice the potatoes for the
bake (slice the potato for the topping when the bake is cooked).
COOK'S NOTES FOR CHICKEN AND MUSHROOM BAKE IN THE SLOW COOKER
This is a delicious main meal which is ideally suited to slow-cooking. It's
only drawback on its own is that the top layer of potatoes looks rather
anaemic! To get round this problem we fry off some thinly sliced potatoes at
the end of the cooking and place them on top of the chicken and mushroom
bake. This gives it lots of colour to compliment the delicious taste.
We have seen slow cooker recipes which suggest that potato topped bakes like
this should be put under the grill to brown the top layer. Firstly, it just
doesn't work well enough, the moist potatoes don't brown. Secondly,
the heat of the grill may well damage the slow cooker bowl.
Recipe by David Marks.
Add the oil to the frying pan on a medium heat. Fry the chicken for five minutes
turning the pieces frequently to cook them evenly. Remove the chicken pieces
from the pan and put to one side.
Add the butter to the pan, let it melt
and then add the sliced leeks. Fry them for five minutes turning and
Remove the frying pan from the
heat and then evenly sprinkle the flour over the top of the leeks. Slowly
add the milk, stirring continuously until the flour and milk are blended in.
Return the pan to the heat and stir continuously for three minutes until the
sauce is heated through.
Remove the frying pan from the heat and add the
carrots, mushrooms, chicken and mustard. Stir well until all the ingredients
are evenly mixed. Taste and season with salt and pepper.
Fifteen minutes before the meal is cooked finely slice the remaining potato and fry in some
oil until the potato slices are browned. Serve the chicken and mushroom bake
topped with the fried potatoes.
Use one third of the sliced potatoes to cover the base of the slow cooker pot and
cover with half of the bake filling. Cover with another third of the sliced
potatoes and then the remaining half of the bake filling. Cover with the
final third of the slice potatoes.
Place the lid on the slow cooker and
cook on the high setting for four hours.