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Chicken Chasseur Hot Pot, Herb Crumble

A casserole or stew can be made from various ingredients already available in Aged Care kitchens. Try including 'hot pot' or 'braise' in the name or adding a bit of texture using ingredients like crumble toppings, to make this dish a new and creative favourite.

Chicken Chasseur Hot Pot, Herb Crumble – Recipe
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Herb Crumble

  • Bread, crumbs 250.0 g
  • Olive Oil
  • Parmesan, grated 150.0 g
  • Parsley, chopped 50.0 g

Hot Pot

Preparation

  1. Herb Crumble

    • Toast bread crumbs in a pan with plenty of olive oil. Remove and cool.
    • Add parsley and parmesan.

  2. Hot Pot

    • Heat the oil and brown the chicken, add mushrooms, white wine, KNORR Pronto Napoli, garlic puree, parsley and KNORR Concentrated Liquid Stock.
    • Place in a large baking tray, sprinkle over with the crumble. Cook at 160 degree Celsius until the chicken is tender.

  3. To Serve

    • Serve with garlic mash.