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.
Hi Graham,
Can I use chicken breasts?
Regards
Hi Antionette, sure you can, I would cut them in half though they tend to be a little big. Have a delicious day G
I’m blonde! What’s a ‘casserole disk’? The hot pot sounds great, by the way!!
Dish, disk you know what I mean.. thanks for pointing it out, changed. for the real blondes, here you go
http://www.internationalhousewares.com/zencart/images/products/white_cass.jpg
Hi Graham. Could you suggest a substitute for the bacon? Thanks 🙂
Hi there, bacon is the hardest thing to substitute but any smoky or slightly spicy sausage would do the trick. You could also leave it out but just taste and season well. Cheers G
Hi Graham
This was a simply glorious hotpot. I am not usually partial to “hotpot” but I have had a change of heart. Thanks to you this is going to be part of our household menus.
Regards
Ros
Hi Ros, Glad you enjoyed, winter food at it’s best I think. Thanks for letting us know. Cheers for now G
OMG (O my greatness) – wow, yummy, delicious ….. need I say more? You an taste each individual ingredient…. My hubby loved it and was soooo impressed as he usually does the cooking. thank you for the share
Haha it is a good one, one of my favorites… So glad you enjoyed it.
Hi Graham, I signed up to your email recipes last year and I’ve never posted or left a comment but today’s email when I saw Chicken and Potato hotpot well what can I say, can’t wait to give it a try this week! Thank you so very much for great ideas.
Hi Sammy, Thanks so much, glad you are enjoying… This is a firm favorite and real simple.
The recipe itself can be used for a slow cooker, just leave off the potatoes, they really are a great part of it but the stew itself is perfect for slow cooking. Timing you will have to adjust by about double but keep checking it after an hour until you are happy.Enjoy
Is it possible to adjust this recipe for the slow cooker?