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BROCCOLI AND MUSHROOM POTATO CHICKEN BAKE

Ingredients for 4

  • 4-5 potatoes, (e.g. Rooster potatoes) (approximately 500 g)
  • 1 tbsp olive oil
  • 2 small skinless chicken breasts, cut into medium-sized chunks
  • 135 g mushrooms, medium sliced
  • 200 g tender-stem broccoli
  • 3 onions sliced
  • 3 cloves of garlic, crushed
  • 170 g crème fraiche
  • 100 g cheddar cheese
  • 2 tsp French-style mustard
  • Large handful of flat-leaf parsley, finely chopped, plus quantity to sprinkle on top
  • Breadcrumbs to garnish
  • 2 tbsp grated Parmesan cheese
  • Salt and black pepper
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Preparation time: 10 MIN Cooking time: 35 MIN
  1. Preheat the oven to 200°C/Gas 6.
  2. Put the potatoes into a pan of water, add salt, bring to the boil and simmer for 5 minutes. Drain and let cool. Cut the potatoes in slices. Set aside.
  3. Meanwhile, heat some oil in a frying pan over a medium-high heat. When it’s hot, add

    the chicken and mushrooms and fry for 8–10 minutes, until the chicken is cooked, and the mushrooms have browned. Season with salt and pepper.

  4. Transfer the chicken and mushroom mixture to a bowl and combine with all the remaining ingredients except the Parmesan and breadcrumbs.
  5. Pour into an ovenproof baking dish, cover with tin foil, and bake for 30 minutes.
  6. Remove the foil, sprinkle with Parmesan, and continue to bake for 15 minutes until golden on top.
  7. Sprinkle with breadcrumbs and extra parsley.
  8. Ready to serve.

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