Chicken And Mushrooms In A Hole

Chicken and mushroom in a hole
Precooked sliced chicken
One tray meal served

Savoury chicken and mushrooms in a hole. Yes a variation of the Toad in the hole, only I’ve used ready cooked chicken peices and some aromatics.

I know the pictures aren’t that great…they were taken soon after my shoulder op and I struggled with pics! It does actually taste delicious and there is little effort other than wee bit of prep.

It’s essentially a 1 tray meal with usual gravy and accompanyments of your choice. Plus if you love Yorkshire puddings you can’t beat home made!

I’ve made both vegetarian and non vegetarian versions of this. It’s fabulous with leeks fried with chicken and mushrooms or without chicken. Cheese and leek is delicious too!

It’s entirely up to you what you choose to use but it will be a very welcome option these cold dreary days!

INGREDIENTS:

160g plain flour
200g milk
4 eggs
Pinch of salt
Put the batter in the fridge for at least half an hour.

Half cup of vegetable oil
1 bunch spring onions, chopped
3 green chillies chopped
2 pkts of chicken ready cooked peices
1 tbsp chilli flakes
1 tsp salt
1 tbsp black pepper

METHOD:

Start by moving your oven shelves around so you have plenty of space in the middle of the oven for your Yorkshire to grow. Preheat the oven to 225°C/425°F/gas 9

For the Yorkshire pudding batter:

Crack eggs into a bowl. Beat well to air. Add the flour and whisk to make a nice smooth mix lump free. Now add the milk and whisk well to make a smooth batter.

Crack eggs
Add the flour
This order will help with lump free batter
Mix well
Add milk

Now add the seasonings, salt, pepper, green chillies, scallions and black pepper.

Add pepper
Green Chillies and spring onions
Salt

Place a baking tray on the stove. Ensure you have good heat and add the vegetable oil.

Heat oil in baking tray

When the oil is hot add the chicken peices.

Add chicken pieces

Next add mushrooms and chilli flakes.

Mushrooms
Chilli flakes

Fry these gently just to give a little colour. Keep an eye on them and allow them to colour until lightly golden.

Gently brown

Next get the oil sizzling in the pan. We want a hot oil so when the batter hits it sizzles and bubbles. Be mindful incase it spits.

Now get oils bubbling

Pour in the batter.

Be mindful of spits
Let it sizzle for few minutes and heat increase

Swiftly and carefully place in your tray in the hot oven on medium shelf, close the door. Don’t open it for at least 20 minutes, as Yorkshire puddings can be a bit temperamental when rising. Remove from the oven when golden and crisp.

Place in oven

Make sure you don’t take them out to early as they will look ready but you need to make sure they are as you don’t want soggy bottoms,

Cook until you have a good rise…and lovely golden colour
Remove when well crispy
Let it cool just slightly

I made a vegetarian option below using quorn peices and cheese. This is delicious on its own or even with a salad or gravy!

Vegetarian option
Both vegetarian and chicken
A hearty meal time saving and with many variations!

Serve at the table with mashed potatoes, greens and a gorgeous onion gravy!

I enjoyed mine with just spicy onion gravy!
Accompaniments optional
Yum!

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