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Main Ingredients | Chicken legs, Button mushrooms |
Cuisine | Fusion |
Course | Main Course Chicken |
Prep Time | 31-40 minutes |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Chicken and Mushroom Bake
- 400 grams Chicken legs boneless, cut into 1 inch pieces
- 2 cups Button mushrooms sliced
- to taste Salt
- to taste Crushed black peppercorns
- 6 tablespoons Olive oil
- 1 tablespo for coating Refined flour (maida)
- 4 tablespoons Butter
- 1 medium Onion chopped
- 3 Garlic cloves chopped
- 1 tablespoon Celery chopped
- 1½ cups Chicken stock
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley chopped
- ½ cup Fresh cream
- 2 large Potatoes non-starchy, parboiled, peeled and grated
- 2 tablespoons Parmesan cheese powder
- 2-3 Fresh thyme sprigs
- 1-2 Fresh oregano sprigs
Method
- Preheat oven to 180° C.
- Put chicken pieces in a bowl. Add salt and crushed peppercorns and mix well.
- Heat 3 tablespoons oil in a non-stick pan.
- 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.
- Heat remaining olive oil and 1 tablespoon butter in the same pan. Add onion, garlic and celery and sauté for 1 minute.
- Add mushrooms, salt and crushed peppercorns, mix and cook for 1 minute. Spread the mixture over the chicken pieces in the dish.
- To make sauce, heat 1 tablespoon butter in the same pan. Add 1 tablespoon flour and sauté till light brown.
- 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.
- Add cream, mix well and pour over the mushrooms.
- 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.
- Serve hot.
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