Creamy chicken and mushroom hot pot
3 whole, thinly sliced
1 individual, chopped
90 g, (Buy 100g), fat trimmed, chopped
Skinless chicken breast
400 g, cut into 3cm pieces
200 g, button variety, halved
Salt reduced chicken stock
1 cup(s), (250ml)
Reduced-fat evaporated milk
¼ cup(s), (60ml)
1 tbs, 3 sprigs, plus extra sprigs to serve
2 tsp, gluten free
- Heat oil in a deep non-stick frying pan over medium-high heat. Cook eschalots, celery and bacon, stirring, for 5 minutes or until softened. Add chicken and mushrooms and cook, stirring, for 5 minutes or until chicken is browned.
- Stir in stock, evaporated milk and thyme and bring to a simmer. Simmer, uncovered, for 10 minutes or until chicken is cooked.
- 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.