Recipe by MarieRynr
An all-in-one farmhouse dish with new potatoes included.
Top Review by Night Owl
I watch a British soap called Coronation Street & they always order Hot Pots & make them sound so good. Well if this is what they're eating then it is good! I don't want to think of it yet but this would be really nice on a cold Canadian winter's night. Will make again then. Served with fresh carrots as suggested. True comfort food. Thanks!
- 4 large chicken pieces (leg with thigh portions)
- 1 ounce seasoned flour
- 2 ounces butter
- 1 1⁄2 lbs scraped tiny new potatoes
- 1 garlic clove, crushed
- 12 baby onions, peeled
- 4 slices streaky bacon, diced
- 4 stalks celery, sliced
- 4 ounces button mushrooms
- salt and black pepper
- 1 pint chicken stock
- 1 teaspoon dried herbs
- 1 teaspoon paprika
- 1 bay leaf
- chopped fresh parsley (to garnish)
Directions See How It's Made
- Set oven to 350*F or mark 4.
- Toss the chicken joints in the seasoned flour. Melt the butter in a frying pan and brown the chicken until golden all over.
- Place the joints in a large caserole dish and add the potatoes.
- Put the garlic, onions, bacon celery and mushrooms in the pan you browned the chicken in and cook for a few minutes. Add the remaining flour and stir well. Add the stock gradually, stirring constantly, until thickened. Add the herbs and paprika and check seasoning.
- Pour over the chicken and potatoes.
- Add the bayleaf, cover and cook for 1 to 1 1/2 hours until the meat is tender.
- Remove the bayleaf and garnish with the parsley.
- Serve with carrots.