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Monday, September 29, 2014

Herbaceous Hot Pot/ Chicken in the pot--good cold weather English dish

This was  very tasty and a good dish for the cooler weather.  I found this at Better Home and Gardens in this months edition.(October 2014)  I forgot to take a picture before scooping out some servings. This serves about 4 people .  I did leave out the mushrooms and it was still great!

It can also be found at taste of home (link at bottom)

Herbaceous Hot Pot

2 large onions, sliced crosswise 
1 large garlic clove, minced (I actually used 3)
1 T. olive oil
1 lb. Button or Crimini mushrooms, sliced (6 cups)(I didn't have any--still yummy)
1 T. each snipped fresh Thyme and Rosemary or 1 T. each, dried and crushed
3 Large red skin potatoes, sliced (3 cups)(I used regular ones with skins on)
salt and pepper
8 skinless, boneless, chicken thighs or 4 - 1" thick pork chops (about 8 oz. each)
1/4 C dry white wine or chicken broth
1 T. butter, cut into small pieces
Shaved White Cheddar or Lancashire Cheese (optional)

1.Preheat oven to 350 degrees. In a skillet, cook onions and garlic in hot oil over medium heat until onions are golden, about 8 - 10 minutes, stirring occasionally. Transfer onion mixture to a bowl. Add mushrooms to same skillet; cook until tender, about 5 minutes. Drain off excess liguid. 

2.In a 3 quart casserole, spread one-half of the onion mixture across the bottom of pot. Sprinkle with half of each of the herbs. Spoon one-half of the mushrooms over top. Layer with one-third of the potatoes. Sprinkle with salt and pepper. 

3.Lay the chicken thighs on potatoes. Add white wine. Layer the remaining onion mixture, herbs, mushrooms, additional salt and pepper and the potatoes on top, overlapping if necessary. Dot the potatoes with butter. 

4.Cover and bake for 2 hours. Remove cover; increase oven to 400 degrees and bake for an additional 30 - 40 minutes more, or until potatoes are golden brown. To serve, spoon into large soup bowls. Top with cheese. Makes 4 main-dish servings.

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