Country Chicken Hotchpotch – {One-Pot Recipe}

Country Chicken Hotchpotch is a recipe for tasty chicken and vegetables flavored with stout, herbs, bacon, and seasonings and then slowly cooked in the oven for about two hours. It is extremely easy to prepare, delightfully fragrant, and as you’ll see from the photos, it is absolutely beautiful!

It’s a one-pot dish, perfect for Sunday suppers! So, fix it, forget it, then serve for dinner … leaving you plenty of leftover time with family and preparing for your upcoming week. Plus, your home is going to smell AMAZING!!

Country chicken hotchpotch baked in a dutch oven - Coogan's Kitchen

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Ready to serve - baked chicken quarters with potatoes, carrots, onions, bacon, herbs and seasonings with a glass of wine on the side.

What do you need to make Country Chicken Hotchpotch?

Here is what you’ll need from the grocery store:

  • Chicken quarters, 4 chicken quarters (skin removed, if preferred)
  • Yukon Gold potatoes, 6 medium potatoes – cut into ¼ inch slices
  • Black pepper
  • Kosher salt
  • Seasoned salt
  • Thyme, 3 sprigs thyme – fresh
  • Rosemary, 3 sprigs rosemary – fresh
  • Bay leaves, 2 bay leaves
  • Bacon, 1 cup chopped bacon (cut with kitchen shears)
  • Onion, 1 large onion – diced
  • Carrots, 1 cup sliced carrots
  • Stout, ⅔ cup stout
  • Butter, 2½ tablespoons melted butter

How do you make Country Chicken Hotchpotch?

  1. Preheat your oven to 300° F.
  2. Remove the skin from the chicken quarters, if you prefer, and season well with salt and pepper. Then set the chicken aside.
  3. Spray the inside of a large Dutch oven (or wide casserole dish) with non-stick cooking spray, then arrange a layer of potato slices in the bottom. Don’t use all of the potatoes – you’ll want to save some for the top layer. Season the potatoes with salt and pepper, then add the thyme, rosemary, and bay leaves. ** {see the photos below}
  4. Top the potatoes with the seasoned chicken quarters, then sprinkle with the diced bacon, diced onions, and carrots. Season well with salt and pepper.
  5. Arrange the remaining potato slices on top, overlapping slightly.
  6. Pour the stout over the top of all the ingredients. Then brush the top layer of the potatoes with the melted butter, sprinkle with salt, pepper, and seasoned salt (to your preference), and cover with a lid.
  7. Bake for 2 hours, uncovering for the last 30 minutes of baking to allow the potatoes to brown and crisp slightly. Serve hot. Enjoy!
sliced potatoes in the bottom of a dutch oven pot.
herbs and seasonings over sliced potatoes in a pot.
raw seasoned chicken quarters layered on top of sliced potatoes.
chopped bacon on top of chicken legs
chopped carrots and diced onions in a blue pot to make country chicken hotchpotch.
pouring stout over sliced potatoes and chicken
cooganskitchen.com

Homemade bread would be perfect with this recipe …

dinner is served. cooganskitchen.com

Here are a few other delicious and easy dinner recipes to try …

country chicken hotchpotch. cooganskitchen.com
easy chicken recipes. cooganskitchen.com

Looking for more tasty and easy recipes? Try a few here:

Country Chicken Hotchpotch – {One-Pot Recipe}

Coogan’s Kitchen
Country Chicken Hotchpotch is a recipe for tasty chicken and vegetables flavored with stout, herbs, and seasonings and then slowly cooked for about two hours. It is extremely easy to prepare, delightfully fragrant, and as you'll see from the photos, it is absolutely beautiful!
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Prep Time 30 minutes
Cook Time 2 hours
Course Dinner, Main Course
Cuisine American
Servings 4 servings

Equipment

  • Dutch oven, large
  • Non-stick Cooking Spray

Ingredients
  

  • 4 chicken quarters
  • 6 medium Yukon Gold potatoes , cut into ¼ inch slices
  • black pepper
  • kosher salt
  • seasoned salt
  • 3 sprigs thyme , fresh
  • 3 sprigs rosemary , fresh
  • 2 bay leaves
  • 1 cup chopped bacon , cut with kitchen shears
  • 1 large onion , diced
  • 1 cup sliced carrots
  • cup stout
  • tbsp melted butter

Instructions
 

  • Preheat oven to 300° F.
  • Remove the skin from the chicken quarters, if preferred, and season well with salt and pepper. Then set aside.
  • Spray the inside of a large Dutch oven (or wide casserole dish) with non-stick cooking spray, then arrange a layer of potato slices in the bottom. Season potatoes with salt and pepper, then add the thyme, rosemary, and bay leaves.
    * Don't use all of the potatoes – you'll want to save some for the top layer.
  • Top the potatoes with the seasoned chicken quarters, then sprinkle with the diced bacon, diced onions, and carrots. Season well with salt and pepper.
  • Arrange the remaining potato slices on top, overlapping slightly.
  • Pour the stout over the top of all the ingredients. Then brush the top layer of potatoes with the melted butter, sprinkle with salt, pepper, seasoned salt (to your preference), and cover with a lid.
  • Bake for 2 hours, uncovering for the last 30 minutes to allow the potatoes to brown and crisp slightly. Serve hot.
Did you make this recipe?Snap a few pics and mention @cooganskitchen or tag us by using #cooganskitchen – We’d love to see what your making & baking!
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Keyword Chicken Recipes, Comfort Food, One Pot Dinners, Sunday Suppers
Did you try this recipe?Let us know how it was in the comments below!

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  1. Have you ever thought about creating an e-book or guest authoring on other sites? I have a blog centered on the same topics you discuss and would really like to have you share some stories/information. I know my readers would enjoy your work. If you are even remotely interested, feel free to send me an e mail.

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