How to make Chicken and Mushroom Bake -
Shallow fried chicken and sautéed mushrooms topped with white sauce, grated potatoes and cheese and baked.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken legs (चिकन टंगड़ी), Button mushrooms (बटन मशरूम)
Cuisine : Fusion
Course : Main Course Chicken
For more recipes related to Chicken and Mushroom Bake checkout Steamed Ginger Chicken With Asian Greens, Chicken and Chickpea Tagine, Chicken Cau Cau, Chicken and Dumplings Gravy . You can also find more Main Course Chicken recipes like Kairi Murg Vermicelli Chicken Chicken in Mushroom Lemon Sauce Butter Chicken - SK Khazana
Chicken and Mushroom Bake Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 31-40 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Chicken and Mushroom Bake Recipe
Chicken legs boneless, cut into 1 inch pieces 400 grams
Button mushrooms sliced 2 cups
Salt to taste
Crushed black peppercorns to taste
Olive oil 6 tablespoons
Refined flour (maida) 1 tablespo for coating
Butter 4 tablespoons
Onion chopped 1 medium
Garlic cloves chopped 3
Celery chopped 1 tablespoon
Chicken stock 1½ cups
Lemon juice 1 tablespoon
Fresh parsley chopped 2 tablespoons
Fresh cream ½ cup
Potatoes non-starchy, parboiled, peeled and grated 2 large
Parmesan cheese powder 2 tablespoons
Fresh thyme sprigs 2-3
Fresh oregano sprigs 1-2
Method
Step 1
Preheat oven to 180° C.
Step 2
Put chicken pieces in a bowl. Add salt and crushed peppercorns and mix well.
Step 3
Heat 3 tablespoons oil in a non-stick pan.
Step 4
Coat chicken pieces with flour and shallow-fry on high heat, turning sides, till golden brown on both sides. Transfer into an ovenproof baking dish.
Step 5
Heat remaining olive oil and 1 tablespoon butter in the same pan. Add onion, garlic and celery and sauté for 1 minute.
Step 6
Add mushrooms, salt and crushed peppercorns, mix and cook for 1 minute. Spread the mixture over the chicken pieces in the dish.
Step 7
To make sauce, heat 1 tablespoon butter in the same pan. Add 1 tablespoon flour and sauté till light brown.
Step 8
Add chicken stock and whisk well so that no lumps remaining and cook till the sauce thickens. Add salt, crushed peppercorns, lemon juice and parsley and mix well.
Step 9
Add cream, mix well and pour over the mushrooms.
Step 10
Mix together potatoes, remaining butter, parmesan cheese powder, salt, crushed peppercorns, thyme and oregano in a bowl. Spread this mixture over the sauce in the dish, place the dish in the preheated oven and bake for 15-20 minutes.
Step 11
Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
