Country Chicken Hot-Pot

READY IN: 2hrs 15mins
Recipe by Derf2440

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.

Ingredients Nutrition


  1. Remove skin from chicken quarters if desired.
  2. Arrange a layer of potato slices in the base of a wide casserole.
  3. Season with salt and cayenne, then add the thyme, rosemary and bay leaves.
  4. top with the chicken quarters, then sprinkle with the diced bacon, onion, and carrots.
  5. Season well with salt and cayenne and arrange remaining potato slices on top, overlapping slightly.
  6. Pour over the stout or beer, brush the potatoes with the melted butter, sprinkle with salt and cayenne and cover with lid.
  7. Bake in a preheated oven at 300 degrees for about 2 hours, uncovering for the last 30 minutes to allow fhe potatoes to brown.
  8. Serve hot.

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