Back to Recipe Menu

Chicken & mushroom hot pot


  • Soak the shiitakes in warm water for about 20 mins. Then discard the stalks and finely slice the caps, retaining a little of the soaking liquid.
  • Heat a thin layer of oil in a heavy-bottomed casserole (or pot) and saute the lightly floured and seasoned chicken, in one layer, until golden all over. Remove.
  • Add a little more oil to the casserole, if needed, with the butter and gently saute the onion and garlic until softish. Then add the firm mushrooms, sliced soaked shiitakes, the wine and thyme. Stir and briefly cook.
  • Return the chicken in one layer and pour over about 1 cup stock and a little of the mushroom soaking liquid. Cover, turn the heat right down and very gently simmer for about 35-45 mins until the chicken is cooked, turning occasionally. Remove the chicken and the thyme.
  • Add the delicate mushrooms to the sauce. Stir and briefly cook. Then taste for seasoning.
  • To serve, spoon a mixture of the mushrooms with the sauce into individual flat soup bowls and top with the chicken and a sprinkling of chopped thyme.


  • 6 dried shiitake mushrooms
  • olive oil
  • 1 whole chicken, portioned
  • plain flour
  • sea salt & freshly ground pepper
  • a good knob of butter
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • a selection of fresh mushrooms, prepared, eg. Swiss brown, field, shiitake, oyster, button, enoki
  • ½ cup dry white wine
  • a few thyme sprigs
  • 1+ cup chicken stock

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm