Recipe for Chicken and Potato Hotpot – real feel good home cooking…

4-6 chicken thighs (skinless)
4-6 chicken legs (skinless)
6 potatoes sliced finely (about 5mm)
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 bay leaves
250g packet bacon sliced (5mm)
1 onion diced finely
4 carrots thickly sliced
150ml chicken stock with 1 teaspoon maizena mixed into it.
Salt and pepper to taste

How to
Take a casserole disk and cover the bottom with a single layer of sliced potatoes.

Cover the potatoes with the chicken pieces, sprinkle over the bacon pieces, onions and carrots and season with salt and a good grind of black pepper and then pour over the chicken stock.

Cover the top with potato slices, season with salt and pepper, cover with a lid and you are ready for the oven.

Bake at 160 Celsius for 90 minutes, then remove the lid, turn up to 180 Celsius and bake for a further 30 minutes.

This I tell you, is really good.


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