Chicken Hot Pot

Name: Chicken Hot Pot
Ingredients: 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)

15 ingredients

8 steps

Ingredients

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)

Directions

1

Set oven to 350*F or mark 4.
2

Toss the chicken joints in the seasoned flour. Melt the butter in a frying pan and brown the chicken until golden all over.
3

Place the joints in a large caserole dish and add the potatoes.
4

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.
5

Pour over the chicken and potatoes.
6

Add the bayleaf, cover and cook for 1 to 1 1/2 hours until the meat is tender.
7

Remove the bayleaf and garnish with the parsley.
8

Serve with carrots.