Layered Chicken and Mushroom Bake |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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A delicious and moist combination of chicken, vegetables and gravy in a simple, one dish meal topped with crunchy slices of potato. The liquid from the mushrooms keeps the chicken moist and the potatoes help to mop up any excess juices. Ingredients:
1 tablespoon olive oil |
4 chicken breasts, skinless and boneless, cut into chunks |
1 leek, finely sliced into rings |
2 ounces butter |
1/4 cup all-purpose flour |
2 cups milk |
1 teaspoon coarse grain mustard |
1 carrot, very finely diced |
3 cups white mushrooms |
2 lbs potatoes, finely sliced |
salt and pepper, to taste |
Directions:
1. Preheat the oven to 350°F Heat the oil in a large pan. Fry the chicken for 5 mins or until browned.
2. Add the leek and fry for a further 5 minutes.
3. Add half the butter to the pan and allow it to melt. Sprinkle the flour over and stir in the milk.
4. Cook over a low heat until thickened then stir in the mustard.
5. Add the diced carrot with the mushrooms and season to taste.
6. Line the base of a 3 pint / 7 1/2 cup ovenproof dish with potato slices. Spoon one third of the chicken mixture over. Cover with another layer of potatoes.
7. Repeat layering, finishing with a layer of poatoes. Dot with the remaining butter.
8. Bake in the oven for 1 1/2 hours, covering with foil after 30 mins cooking time.
9. Serve hot.
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