Chicken Chasseur Hot Pot, Herb Crumble
A casserole or a stew can be made from various ingredients already available in aged care kitchens and chefs can get really creative preparing it. The name of the dish itself can be more exciting too, a hot pot or braise are sure to sound more interesting.
Adding a bit of texture with ingredients such as the crumble topping, can make this dish a new favourite.
Ingredients
Herb Crumble
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Bread crumbs 250 g
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Olive oil
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Parsley, chopped 50 g
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Parmesan, grated 150 g
Hot Pot
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Oil 80 ml
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Chicken, diced 1 kg
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Mushrooms, quartered 400 g
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White wine 150 ml
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Parsley, chopped 30 g
Preparation
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Herb Crumble
- Toast bread crumbs in a pan with plenty of olive oil. Remove and cool.
- Add parsley and parmesan.
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Hot Pot
- Heat the oil and brown the chicken, add mushrooms, white wine, KNORR Pronto Napoli, KNORR Garlic Puree, parsley and KNORR Concentrated Liquid Stock.
- Place in a large baking tray, sprinkle over with the crumble. Cook at 160 degree Celsius until the chicken is tender.
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To Serve
- Serve with garlic mash.