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chicken bacon hotpot

Updated June 2021: This one is a real winner, I regularly get asked to make it and it’s really straight forward, looks great and tastes awesome. This is my idea of real feel good home cooking. (5-6 servings)

This is one of those recipes that you can make endless variations of and this time I used a whole chicken that had been portioned and skin removed. Next time I will leave out the bacon and add more vegetables like peas and some larger onion pieces for varation. You could also add a bit of white wine which will make it a fancier version.

What you need

4-6 chicken thighs (skinless)
4-6 chicken legs (skinless)
6 potatoes sliced finely – for a layer in the bottom and a layer on top(about 5mm)
½ teaspoon dried thyme
½ teaspoon dried rosemary
2 bay leaves
200g packet bacon sliced (5mm)
1 onion diced finely
4 carrots thickly sliced
250ml chicken stock with 2 teaspoon maizena (corn flour) mixed into it.
Salt and pepper to taste

The process

Take a casserole dish, and cook the bacon, remove and then 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. Make sure that the liquid just covers the chicken pieces and carrots.

Cover the top with overlapping 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 45 minutes.

This I tell you, is really good.

Serve straight out of the casserole with any vegetables you wish.