Tesco Food Officialさんのインスタグラム写真 - (Tesco Food OfficialInstagram)「Big family dinners don’t need a big fuss, and this succulent chicken and mushroom hotpot proves it. A baked bed of saucy tenderness with a crispy golden potato top and only 1 hour’s cooking time. Ingredients 500g Maris Piper potatoes, scrubbed and sliced to 3-44mm thickness 1 tbsp vegetable oil, plus 2 tsp 1 red onion, thinly sliced 2 garlic cloves, crushed 200g pack baby button mushrooms, halved 4 large carrots, peeled and thinly sliced 600g pack skinless and boneless chicken thigh fillets, each sliced into four 4 tbsp plain flour 1 chicken stock cube, made up to 400ml 1 tbsp wholegrain mustard green beans, to serve (optional) Method 1. Preheat the oven to gas 7, 220°C, fan 200°C. Boil the potatoes for 5-8 mins until nearly tender: you should be able to pierce them with a fork, but they should still be firm. Drain and set aside. 2. Meanwhile, heat the oil in a large, wide, flameproof casserole dish over a medium heat. Fry the onion for 5 mins, then add the garlic, mushrooms and carrots. Fry for a further 5 mins, then add the chicken; cook for 1 min. Stir in the flour, then pour in the stock and mustard. Bring to a simmer over a medium heat and bubble for 5 mins or until the sauce thickens. Remove from the heat. 3. Layer the sliced potatoes on top of the sauce; drizzle with the remaining 2 tsp oil. Bake for 30-35 mins until golden and bubbling. Leave to sit for 5 mins before serving with green beans, if you like.」5月1日 21時02分