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Creamy chicken and mushroom hot-pot

Creamy chicken and mushroom hot pot

3
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Moderate

Ingredients

Olive oil

2 tsp

Eschalot(s)

3 whole, thinly sliced

Celery

1 stick(s), stick, thinly sliced

Shortcut bacon

90 g, (Buy 100g), fat trimmed, chopped

Skinless chicken breast

400 g, cut into 3cm pieces

Mushrooms

200 g, button variety, halved

Salt reduced chicken stock

1 cup(s), (250ml)

Reduced-fat evaporated milk

¼ cup(s), (60ml)

Fresh thyme

1 tbs, plus extra sprigs to serve

Cornflour

2 tsp

Instructions

  1. Heat oil in a large deep non-stick frying pan over medium–high heat. Cook shallot, celery and bacon, stirring, for 5 minutes or until softened. Add chicken and mushroom and cook, stirring, for 5 minutes or until chicken is browned.
  2. Stir in stock, evaporated milk and thyme and bring to a simmer. Simmer, uncovered, for 10 minutes or until chicken is cooked.
  3. Combine cornflour and 1 tablespoon water in a small bowl. Add to chicken mixture and stir to combine. Simmer for 2 minutes, stirring, until sauce has thickened. Serve with extra thyme sprigs.

Notes

SERVING SUGGESTION: Steamed green beans and mashed potato.

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