Chicken & Mushroom Hotpot

Ingredients

• 65 gButter
• 150 gOnion
• 100 gMushroom
• 40 gFlour
• 1 pcsBouillon cube
• 500 mlWater
• 0.3 gNutmeg
• 0.3 gMustard powder
• 250 gChicken
• 100 gSweet corn
• 600 gPotato

Instructions

1. 1

   Prepare

   • Preheat the oven to 200°C (180°C fan).
   • Peel and finely chop the onion. Clean and roughly slice the mushrooms. Peel and slice the potatoes thinly (about 3–4 mm).
   • Cut the chicken into bite-sized pieces (if raw) or shred cooked chicken.
2. 2

   Make the sauce

   • Melt 50 g butter in a medium saucepan over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally.
   • Add the mushrooms and cook until the onion and mushrooms are nearly done.
   • Stir in the flour to form a thick paste (roux). Crumble in the stock cube if using and mix well. Cook the roux over low heat for 2 minutes, stirring constantly.
   • Remove from heat. Gradually add 500 ml water (or 500 ml prepared chicken stock), stirring continuously. Season with pepper, a pinch of nutmeg and mustard powder.
   • Return to medium heat and bring to the boil while stirring until the sauce thickens, then reduce heat.
   • Stir in the chicken and sweetcorn and heat through briefly.
3. 3

   Assemble and bake

   • Grease a medium ovenproof dish with a little butter.
   • Pour the chicken and mushroom filling into the dish and level it.
   • Carefully arrange the potato slices on top, overlapping slightly to cover the filling.
   • Brush the potatoes with the remaining 15 g melted butter.
   • Bake for about 35 minutes until potatoes are cooked and golden brown.
   • Remove from oven, let rest briefly and serve hot.