Cherry & Dennis Helper Habitat
Swiss Chicken Rösti and Mushroom Bake
瑞士薯餅蘑菇雞肉焗盤
Recipe overview
Chicken and mushroom cream filling is baked beneath a crisp grated-potato rösti crust.
01
Ingredients
Main ingredients
- 600 g boneless chicken thigh
- 800 g medium potatoes
- 350 g mushroom
- 1 piece onion
- 180 ml cooking cream
- 200 ml chicken stock
- 35 g butter
- 1 tbsp all-purpose flour
- 1 tbsp neutral cooking oil
Seasonings
- 1 tsp salt
- 1/2 tsp Black pepper
- 1/4 tsp nutmeg
02
Tools
- knife
- cutting board
- grater
- mixing bowl
- frying pan
- wooden spoon
- baking dish
- oven mitts
03
Steps
Step 1
Peel and grate the potatoes
Peel the potatoes and grate them through the large holes of a box grater into a clean bowl.
Step 2
Squeeze the potato dry
Wrap the grated potato in a clean cloth and squeeze firmly until no more liquid drips out.
Step 3
Cut and season the chicken
Pat the chicken dry, cut it into 3 cm pieces, and season evenly with salt and pepper.
Step 4
Slice mushrooms and onion
Slice the mushrooms 5 mm thick and cut the peeled onion into thin half-moons.
Step 5
Brown the chicken
Melt half the butter over medium-high heat and brown the chicken in one layer for 5 minutes.
Step 6
Remove the chicken briefly
Lift the browned chicken onto a clean plate, leaving the pan residue for the sauce.
Step 7
Cook onion and mushrooms
Add the remaining butter, onion and mushrooms; cook until the onion softens and mushroom liquid evaporates.
Step 8
Stir in flour, stock and cream
Stir in flour for 1 minute, gradually add stock, then add cream and nutmeg; simmer until the sauce coats a spoon.
Step 9
Return chicken to the filling
Return the chicken and its juices, stir well, and warm until every piece is coated.
Step 10
Transfer filling to the dish
Spread the creamy chicken filling evenly in a medium rectangular baking dish.
Step 11
Spread and oil the rösti topping
Loosen the dry potato shreds over the filling in a thin even layer and brush the whole surface with oil.
Step 12
Bake until crisp and cooked through
Bake at 200°C for 30 minutes, until the rösti is crisp and golden and the chicken is cooked through.
Common mistakes
- Wet grated potato steams into a soft lid instead of crisp rösti; squeeze it very dry.
Tips
Spread a thin even potato layer and brush it lightly with oil for uniform browning.
