Potato, mushroom and chicken hash
Recipe by2 pounds boiling potatoes (peeled and cut into 3/4 inch pieces)
4 tbsp cooking oil
1 onion chopped
2 cloves garlic chopped
1/2 pound mushrooms (cut into 1/2 inch pieces)
1 1/3 pounds boneless (skinless chicken breasts cut into 1/2 inch pieces
1 tsp salt
1/4 tsp fresh-ground black pepper
1/2 tsp dried thyme
1/4 cup heavy cream
2 tbsp chopped fresh parsley
1. Put the potatoes in a medium saucepan of salted water. Bring to a boil and simmer utnil almost tender, about 5 minutes. Drain.
In a large nonstick frying pan, heat 1 tbsp of the oil over moderate heat. Add the onion, garlic, and mushrooms and cook, stirring occasionally, until the mushrooms are browned, about 6 minutes. Add the chicken, 1/2 tsp of the salt, the pepper and they thyme. Saute until the chicken is almost cooked through, 3 to 4 minutes. Remove the mixture from the pan.
Wipe out the frying pan and then heat the remaining 3 tbsp oil over moderately high heat. Add the drained potatoes and let cook, without stirring, for 6 minutes. Add the remaining 1/2 tsp salt, stir the potatoes and cook until well browned, about 4 minutes longer. Stir in the chicken and mushrooms, the cream and the parsley. Cook until just heated through, 1 to 2 minutes longer.
main courses October 14, 2012 19:21
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