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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 4 |
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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. 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:
1. 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.
2. Top with Chicken Quarters and sprinkle with Bacon, Onion and Carrots.
3. Arrange the remaining Potato Slices on top, overlapping slightly (Spiral).
4. Pour over the Stout or Beer and brush the Potatoes with Melted Butter; then cover with lid.
5. Bake in preheated oven at 300 Degrees for about 2 hours, uncovering for the last 30 minutes to allow Potatoes to brown.
6. Serve Hot.
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