Lizzie’s chicken hot pot
This basic casserole template can be used with any meat you life - beef, pork or duck all work well
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
40
MINUTES
Ingredients
8 potatoes
4 medium onions, thinly sliced
2-4 carrots, peeled and sliced
110-225g streaky bacon, cut into lardons
organic chicken (6-8 portions, eg 4 chicken breasts and 4 thighs or drumsticks cut into pieces)
salt
freshly ground pepper
chicken stock
few sprigs thyme
medium-sized Le Creuset-type casserole dish
Method
Preheat the oven to 230°C.
Peel the potatoes. Cut four of them thinly and the others in thick slices. Arrange a layer of thinly sliced potatoes in the base of the dish and add seasoning. A layer of thinly sliced onion comes next, then the carrot and bacon lardons. Season again.
Lay the chicken pieces on top. Another sprinkling of salt and freshly ground pepper and a sprig of thyme. Finally an overlapping layer of thickly sliced potatoes. Pour boiling stock over the lot to come about half way up the side. Cover.
Cook for 40-60 minutes or until the chicken is cooked. Remove the lid and continue to cook until the potato is crisp and golden on top.
