Chicken Hot Pot With Crispy Potato Topping

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Difficulty: Beginner

Servings: 4

Prep Time: 0 Mins

Cook Time: 1 Hr 30 Mins

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Description

Chicken Hot Pot With Crispy Potato Topping

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Ingredients

• 4 tablespoons olive oil
• 1 medium onion, diced
• 1 to 2 sticks celery, washed and diced
• 2 medium carrots, peeled and diced
• 1 teaspoon dried marjoram or thyme (or both)
• 1 bay leaf
• salt and pepper, to taste
• 5 to 6 medium floury potatoes
• 2 tablespoons plain flour
• 1/2 teaspoon paprika
• 4 chicken legs, separated into drumsticks and thighs
• 100ml white wine
• 400ml to 500ml chicken stock
• 15 butter, melted

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Instructions

• Preheat the oven to 180 C / Gas 4.
• Heat 1 tablespoon of the olive oil in a lar e ovenproof frying pan or casserole dish over a medium heat. Add the onion, celery, carrots, herbs and bay leaf then season to taste and give a good stir. Cook, stirring occasionally for 10
• to 15 minutes until soft, without browning the vegetables. Remove from the pan and set aside.
• Meanwhile, peel the potatoes and slice into 0.5cm slices, or thinner if possible. Leave them in a bowl of cold water to prevent browning .
• In a bowl, mix to ether the flour, paprika, some salt and black pepper and dredge the chicken pieces in the flour mixture. Heat another tablespoon of oil in the same pan as the vegetables and brown the chicken on a good heat for a few minutes until they are browned on all sides. Remove the chicken from the pan.
• Pour the white wine into the pan to de laze any yummy
• brown bits, then turn off the heat and place a layer of the peeled sliced potatoes in the bottom. Put the chicken on top, and then put in the vegetables, so that they lie in between the chicken pieces. You should have a tablespoon of the flour mix left over, sprinkle this over the chicken and vegetables and season. Pour in the stock and drizzle over the remainder of the olive oil.
• Lay the rest of the potatoes on top, in overlapping layers
• and brush with the melted butter.
• Bake covered in the preheated oven for 30 minutes. Remove the dish from the oven and take off the lid to let the potatoes brown as they cook through.
• Return to the oven and cook for around another 45
• minutes, until the potatoes are olden brown and a knife goes through the potatoes easily.
• Remove from the oven and serve.

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Kelvin Webb

27 Apr 2024