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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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Chicken and mushroom bake in a bowl

INGREDIENTS                         

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
Ingredients for Chicken and Mushroom Bake

PRE-SLOW COOKER TIME

: 30 minutes

SLOW COOKING TIME

: 4 hours

DIFFICULTY LEVEL

: Easy

FREEZE

? No

SERVINGS

: 4 portions

COOKING EQUIPMENT

: Slow cooker, large frying pan

PREPARATION

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 sliced.
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 .

RECIPE INSTRUCTIONS

STEP 1

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 stirring frequently.

STEP 2

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.

STEP 3

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.

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.
 
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Copyright 2006 - 17 David Marks. All rights reserved.