Chicken and Mushrooms Baked in Hot Pots

Hot pots made of clay and soil are very popular in Turkish cuisine. I like to cook in the pots for three reasons:

1. The taste of the dish cooked in these pots is certainly different from the dishes in ordinary pots. It tastes like it was baked which our family really enjoys.
2. Eating from a hot pot is a nice way to diversify your meals. It can be turned into some cool family tradition;
3. Each pot can be meant for the separate family member, so you can customize it accordingly (for example, my brother hates fried onion,so I never put any into his pot).

Ingredients:

• 1 chicken breast,
• Mushrooms (500gr),
• 3 tiny onions
• 4-5 middle-sized potatoes
• fresh fennel
• sour cream
• salt and black pepper
• yellow cheese
• 2 tbsp olive oil

Chop chicken in cubes (the size is whatever you prefer, I prefer the cubes to be quite large) and slice mushrooms (Again, I like them to be sliced in big size as well). Saute chicken in a pan until until it whitens, then add sliced mushrooms. Sprinkle salt and black pepper on it. Saute it for a few minutes, then remove the lid and let the water evaporate. Add sour cream:

Add fennel and cook for 10 minutes until the water evaporates a bit and the saute becomes “yellow-ish”:

Preheat the oven to 200 C. (392F)

Chop potatoes in cubes, put evenly in pots and add the saute from the pan.

Garnish the saute in pots with grated yellow cheese and tiny onions; covr them with lids and put them into the oven. Cook them for 30-40 minutes.

Serve the meal hot right in the pots – this should be fun!

Jessy Troy is a new mom who blogs on Chick and Fit. She also collects vegetarian meals and diabetic diets (Note: yes, she realizes this recipe is neither vegetarian nor diabetic – she likes the variety!)