Country Chicken Hotchpotch - {One-Pot Recipe}
Add to CollectionCountry 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!
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
- ⅔ cup stout
- 2½ 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.
Notes
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