Countrychickenhotpot Recipes

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COUNTRY CHICKEN HOT-POT



Country Chicken Hot-pot image

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.

Provided by NcMysteryShopper

Categories     One Dish Meal

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.
  • Top with Chicken Quarters and sprinkle with Bacon, Onion and Carrots.
  • Arrange the remaining Potato Slices on top, overlapping slightly (Spiral).
  • Pour over the Stout or Beer and brush the Potatoes with Melted Butter; then cover with lid.
  • Bake in preheated oven at 300 Degrees for about 2 hours, uncovering for the last 30 minutes to allow Potatoes to brown.
  • Serve Hot.

Nutrition Facts : Calories 342.1, Fat 6.2, SaturatedFat 3.8, Cholesterol 15.3, Sodium 663.3, Carbohydrate 63.9, Fiber 8.4, Sugar 5.3, Protein 7.3

CHICKEN HOT POT



Chicken Hot Pot image

Make and share this Chicken Hot Pot recipe from Food.com.

Provided by MarieRynr

Categories     Chicken Thigh & Leg

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 15

4 large chicken pieces (leg with thigh portions)
1 ounce seasoned flour
2 ounces butter
1 1/2 lbs scraped tiny new potatoes
1 garlic clove, crushed
12 baby onions, peeled
4 slices streaky bacon, diced
4 stalks celery, sliced
4 ounces button mushrooms
salt and black pepper
1 pint chicken stock
1 teaspoon dried herbs
1 teaspoon paprika
1 bay leaf
chopped fresh parsley (to garnish)

Steps:

  • Set oven to 350*F or mark 4.
  • Toss the chicken joints in the seasoned flour. Melt the butter in a frying pan and brown the chicken until golden all over.
  • Place the joints in a large caserole dish and add the potatoes.
  • Put the garlic, onions, bacon celery and mushrooms in the pan you browned the chicken in and cook for a few minutes. Add the remaining flour and stir well. Add the stock gradually, stirring constantly, until thickened. Add the herbs and paprika and check seasoning.
  • Pour over the chicken and potatoes.
  • Add the bayleaf, cover and cook for 1 to 1 1/2 hours until the meat is tender.
  • Remove the bayleaf and garnish with the parsley.
  • Serve with carrots.

Nutrition Facts : Calories 500.1, Fat 23.9, SaturatedFat 11.2, Cholesterol 49.5, Sodium 492.5, Carbohydrate 60.8, Fiber 7.2, Sugar 13.9, Protein 13

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