Kip & mushroom Hotpot

Bereiding

1. 1

   verwarm de oven voor op 200C/180C fan/gas 6. doe 50 g boter in a medium-size saucepan and leg over a middelhoog vuur. voeg toe 1 chopped ui and laat to kook for 5 mins, stirring occasionally. voeg toe 100 g champignons to the saucepan with the uien.

2. 2

   Once the ui and champignons are almost cooked, roer erdoor the bloem – this will maak a thick paste called a roux. If you are using a stock cube, crumble the cube into the roux now and roer goed. doe the roux over a low verhit and roer continuously for 2 mins – this will kook the bloem and stop the sauce from having a floury proef.

3. 3

   Take the roux off the verhit. langzaam voeg toe the verse stock, if using, or giet in 500ml water if you’ve used a stock cube, stirring all the time. Once all the liquid has been added, breng op smaak with paprika, een snufje 1 snuf nootmuskaat and 1 snuf mosterd powder. doe the saucepan back onto a middelhoog vuur and langzaam breng it to the kook, stirring all the time. Once the sauce has thickened, leg on a very low verhit. voeg toe the cooked 250 g kip and vegetables to the sauce and roer goed. Grease a medium-size ovenproof pie dish with a little 1 knob boter and giet in the kip and champignon filling.

4. 4

   Carefully lay 2 aardappelen on top of the hot-pot filling, overlapping them slightly, almost like a pie top.

5. 5

   Brush the aardappelen with a little melted boter and kook in the oven for ongeveer 35 mins. The hot-pot is ready once the aardappelen are cooked and goudbruin bak bruin.