Speedy Chicken, Bacon and Mushroom Hotpot

10 06 2011

Sometimes, life calls for quick fixes. A repertoire of effortless week-night recipe options that are fat with possibilities and versatility is worth its weight in saffron. And though one might call this little dish rather undignified, I have no compunction in recommending it because as a speedy supper option, I think it’s heroic.

Serves 4 | Preparation time 5 minutes | Cooking time 10 minutes
WHAT YOU’LL NEED
4 medium/large sweet potatoes, scrubbed clean and pierced with a knife
1 pre-roasted free range chicken from your favourite supermarket deli
1-2 Tbsp olive oil
1 small onion, chopped
2 sprigs fresh thyme, left whole
About 200g chopped bacon or ham
250g chopped mushrooms
1 cup frozen green peas
1/2 cup chicken stock
1/2 cup natural yoghurt
2 Tbsp chutney
Salt and pepper to taste

WHAT TO DO
1. Microwave the potatoes for 5-6 minutes on high. You will know they are ready if they can be easily pierced with a knife.
2. Heat about 1 Tbsp olive oil in a shallow pan on high, fry the onions and thyme until softened, 2-3 minutes. Add in the bacon/ham and the mushrooms and fry for a further 2-3 minutes before adding the peas, stock, yoghurt and stock. Simmer for 5 minutes.
3. Meanwhile, carve the chicken and set aside about 2 cups of roughly chopped meat. Add this to the pan, stir through and serve over the sweet potatoes. Season with salt and pepper to taste.



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