Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 1 pound mushrooms, sliced
- 2 onions, chopped
- 4 carrots, peeled and chopped
- 4 celery stalks, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups chicken broth
- 1 cup dry white wine
- 2 tablespoons olive oil
Special equipment needed:
- Large Dutch oven or pot with lid
Step-by-step instructions:
1. Heat the olive oil in the Dutch oven over medium-high heat.
2. Add the chicken pieces and brown on all sides, about 5 minutes per side. Remove from the pot and set aside.
3. Add the onions, carrots, celery, and garlic to the pot and sauté until the vegetables are softened, about 5 minutes.
4. Add the mushrooms, bay leaves, thyme, rosemary, salt, and black pepper to the pot and stir to combine.
5. Pour in the chicken broth and white wine and bring to a boil.
6. Return the chicken pieces to the pot and reduce the heat to low.
7. Cover the pot with the lid and simmer for 1 hour, or until the chicken is cooked through and tender.
8. Remove the chicken pieces from the pot and set aside.
9. Discard the bay leaves and skim any fat from the surface of the broth.
10. Using an immersion blender or a regular blender, puree the broth and vegetables until smooth.
11. Return the chicken pieces to the pot and heat through.
12. Serve hot, garnished with fresh herbs or croutons if desired.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Simmer over low heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 350
Fat per serving: 15g
Carbohydrates per serving: 15g
Protein per serving: 35g
Substitutions for ingredients:
- You can use boneless, skinless chicken breasts instead of a whole chicken.
- If you don't have white wine, you can use chicken broth or apple cider vinegar instead.
- You can use any type of mushrooms you like, such as cremini or shiitake.
Variations:
- Add diced potatoes or parsnips to the pot for extra heartiness.
- Use beef broth instead of chicken broth for a richer flavor.
- Add a can of drained and rinsed white beans for extra protein.
Tips and tricks:
- To save time, you can use pre-sliced mushrooms and pre-chopped onions, carrots, and celery.
- If the broth is too thin, you can thicken it with a cornstarch slurry (mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir into the hot broth).
- To make this recipe vegetarian, omit the chicken and use vegetable broth instead.
Storage instructions:
Store any leftover chicken and mushroom hochepot in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken and mushroom hochepot in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the chicken and mushroom hochepot in individual bowls, garnished with fresh herbs or croutons.
Garnishes:
Fresh herbs, croutons, or grated Parmesan cheese.
Pairings:
This dish pairs well with crusty bread and a side salad.
Suggested side dishes:
Mixed greens salad, roasted vegetables, or garlic bread.
Troubleshooting advice:
- If the broth is too salty, add a splash of vinegar or lemon juice to balance the flavors.
- If the chicken is tough, it may need to cook longer. Simmer for an additional 15-30 minutes until tender.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before serving.
- Store any leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F before serving.
Food history:
Hochepot is a traditional French stew that typically includes meat, vegetables, and potatoes. It originated in the northern region of France and was often served during the winter months.
Flavor profiles:
This chicken and mushroom hochepot is savory, earthy, and comforting.
Serving suggestions:
Serve this dish as a main course for a cozy family dinner or a dinner party.
Related Categories
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Region: Belgian
Taste: Savory, Umami, Rich, Comforting, Hearty