Country Chicken Hot-pot
3
People talking
There are many regional versions of Hot-Pot that all use fresh, local ingredients. Now, there is an endless variety of ingredients available all year, perfect for traditional one-pot cooking. This recipe is from Tom Bridge’s "What’s Cooking: Chicken." This dish is also delicious with stewing lamb, cut into chunks. You can also add different vegetables depending on what is in season. The author suggests trying leeks and rutabaga for a slightly sweeter flavor. Serve the Hot-Pot with dumplings for a truly hearty meal.
- Ready In:
- 2hrs 15mins
- Serves:
- Units:
3
People talking
ingredients
- 4 chicken quarters
- 6 medium potatoes, Cut Into 1/4 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
- 1 teaspoon salt
- 3⁄4 teaspoon pepper
directions
- Arrange a layer of Potato slices in the base of a wide casserole and season with Salt and Pepper and add Thyme, Rosemary and Bay Leaves.
- Top with Chicken Quarters and sprinkle with Bacon, Onion and Carrots.
- Arrange the remaining Potato Slices on top, overlapping slightly (Spiral).
- Pour over the Stout or Beer and brush the Potatoes with Melted Butter; then cover with lid.
- Bake in preheated oven at 300 Degrees for about 2 hours, uncovering for the last 30 minutes to allow Potatoes to brown.
- Serve Hot.
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RECIPE MADE WITH LOVE BY
@NcMysteryShopper
Contributor
@NcMysteryShopper
Contributor
"There are many regional versions of Hot-Pot that all use fresh, local ingredients. Now, there is an endless variety of ingredients available all year, perfect for traditional one-pot cooking. This recipe is from Tom Bridge’s "What’s Cooking: Chicken." This dish is also delicious with stewing lamb, cut into chunks. You can also add different vegetables depending on what is in season. The author suggests trying leeks and rutabaga for a slightly sweeter flavor. Serve the Hot-Pot with dumplings for a truly hearty meal."
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I'm sorry, I really didn't care for this recipe. I cooked it exactly as written, and the bottom layer just turned out to be a greasy mess. I don't know, maybe if I would have taken the skin off of the chicken, but it didn't specify to do that. Also, I wasn't sure if I should brown the bacon first, so I didn't. That also turned out soggy, even with the last 1/2 hour cooking without the lid on. The chicken itself was pretty bland, too. Again, maybe I did something wrong. I kind of hope so, because I really, really wanted to like this recipe! Sorry I couldn't give a better review.Reply
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I had to bring this recipe up to a 5 star. I really enjoyed this recipe. It was wonderful reheated the next day, and with the spices and juices marinting everything a bit longer this was wonderful. I will make this again!!! Thanks KarenReply
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There are many regional versions of Hot-Pot that all use fresh, local ingredients. Now, there is an endless variety of ingredients available all year, perfect for traditional one-pot cooking. This recipe is from Tom Bridge’s "What’s Cooking: Chicken." This dish is also delicious with stewing lamb, cut into chunks. You can also add different vegetables depending on what is in season. The author suggests trying leeks and rutabaga for a slightly sweeter flavor. Serve the Hot-Pot with dumplings for a truly hearty meal.
