Recipe by Derf
Make it as spicy or as mild as you wish. Nice presentation, changed to our tastes, originally from Tom Bridge - What's cooing Chicken
Top Review by Cindy Lynn
I had planned to try this out on my family, but didn't realize dinner guests had been rescheduled for tonight, rather than tomorrow night. I needed to increase the recipe and was pressed for time, so I pre-cooked the chicken in my pressure cooker for a few minutes while preparing the potatoes, carrots and onion. These home grown chickens tend to be a muscular breed and I didn't have long enough to wait for them to get tender. By partially cooking them in the pressure cooker, I was able to reduce the total baking time to about an hour. I served this with Donna M.'s [recipe=34753]Basic Sourdough Bread[/recipe], formed in a round loaf and baked open on an air bake cookie sheet. The two were superb together. Everyone went back for seconds on both.
- 4 chicken quarters, skin removed if desired
- 6 medium potatoes, cut into 1/4 inch slices
- 2 sprigs thyme
- 2 sprigs rosemary
- 2 bay leaves
- 1 cup diced smoked bacon
- 1 large onion, finely chopped
- 1 cup sliced carrot
- 2⁄3 cup stout beer or 2⁄3 cup dark beer
- 2 tablespoons melted butter
- cayenne pepper
Directions See How It's Made
- Remove skin from chicken quarters if desired.
- Arrange a layer of potato slices in the base of a wide casserole.
- Season with salt and cayenne, then add the thyme, rosemary and bay leaves.
- top with the chicken quarters, then sprinkle with the diced bacon, onion, and carrots.
- Season well with salt and cayenne and arrange remaining potato slices on top, overlapping slightly.
- Pour over the stout or beer, brush the potatoes with the melted butter, sprinkle with salt and cayenne and cover with lid.
- Bake in a preheated oven at 300 degrees for about 2 hours, uncovering for the last 30 minutes to allow fhe potatoes to brown.
- Serve hot.