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!!
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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?
- Preheat your oven to 300° F.
- Remove the skin from the chicken quarters, if you prefer, and season well with salt and pepper. Then set the chicken 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. 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}
- 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 the potatoes with the melted butter, sprinkle with salt, pepper, and seasoned salt (to your preference), and cover with a lid.
- Bake for 2 hours, uncovering for the last 30 minutes of baking to allow the potatoes to brown and crisp slightly. Serve hot. Enjoy!
Homemade bread would be perfect with this recipe …
- Garlic Rosemary Breadsticks
- Rosemary French Bread
- Texas Roadhouse Rolls with Cinnamon Honey Butter
- Delicious Amish White Bread (Easy Recipe)
Here are a few other delicious and easy dinner recipes to try …
- Sweet & Spicy Tamale Casserole
- Creamy Italian Sausage Pasta
- Delicious Tater Tot Hotdish
- Hamburger Noodle Bake
- Cheesy Chicken Enchilada Casserole
- Chicken Fajita Casserole
- Baked Chicken Noodles
- Hamburger Hashbrown Casserole
Looking for more tasty and easy recipes? Try a few here:
- Italian Chicken and Acorn Squash Couscous
- Chicken & Pork Crostina Pasta
- Creamy Beef and Potatoes
- Wild Rice Chicken Casserole – (Easy Recipe)
- Meat and Potato Timballo Pie
Country Chicken Hotchpotch – {One-Pot Recipe}
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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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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