Potato, Mushroom, and Chicken Hash

  • 2  pounds boiling potatoes, peeled and cut into 3/4-inch pieces
  • 4  tablespoons cooking oil
  • 1  onion, chopped
  • 2  cloves garlic, chopped
  • 1/2 pound mushrooms, cut into 1/2-inch pieces
  • 1 1/3 pound boneless, skinless chicken breasts (about 4) cut into 1/2-inch pieces
  • 1  teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 cup heavy cream
  • 2  tablespoons chopped fresh parsley
  • Directions

    1. Put the potatoes in a medium saucepan of salted water. Bring to a boil and simmer until almost tender, about 5 minutes. Drain.
    2. In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Add the onion, garlic, and mushrooms and cook, stirring occasionally, until the mushrooms are browned, about 6 minutes. Add the chicken, 1/2 teaspoon of the salt, the pepper, and the thyme. Sauté until the chicken is almost cooked through, 3 to 4 minutes. Remove the mixture from the pan.
    3. Wipe out the frying pan and then heat the remaining 3 tablespoons oil over moderately high heat. Add the drained potatoes and let cook, without stirring, for 6 minutes. Add the remaining 1/2 teaspoon salt, stir the potatoes, and cook until well browned, about 4 minutes longer. Stir in the chicken and mushrooms, the cream, and the parsley. Cook until just heated through, 1 to 2 minutes longer.
    4. Test-Kitchen Tip: This is the perfect place to use leftover cooked turkey or chicken. Just toss it in at the end with the mushrooms.

    http://www.delish.com/saving-coupons/cooking-budget-recipes

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    This entry was posted in Chicken, Gluten Free, Main Dishes and tagged , . Bookmark the permalink.

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