Chicken, bacon and potato hotpot

This casserole is easy to make and attractive to serve so save for when you have a crowd in the kitchen and everyone wants to join in the cooking. This recipe is a simplified version from Hattie Ellis’s excellent book, The One Pot Cook.

Cost per student:  £2 (€2.25)

 

Preparation and Cooking Time: 2 hours

 

Ingredients (serves 4)

1 whole chicken

50g butter

2 tablespoons of oil

3 cloves of garlic, peeled but kept whole

150g bacon bits (4 slices cut up)

250 ml (1/3 bottle) of cheap red wine

12 medium-sized potatoes, peeled

2 heaped teaspoons of mixed herbs

Salt and pepper

1 chicken stock cube

2 glasses of hot water

 

Equipment

Large frying pan

Large Ovenproof dish

Sharp knife

Chopping board

Oven gloves

 

1. Preheat oven to 180°C/350°F

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2. Heat the butter and oil in a large pan for 3 minutes.

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3. Sprinkle salt and pepper over the entire chicken and add to the pan, turning over and browning each side for 3-4 minutes.

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4. Remove chicken and place on a dinner plate.

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5. Add the bacon to the pan, cook for 5 minutes then add the garlic cloves (uncut). Cook for 5 more minutes, stirring occasionally.

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6. Add potatoes, herbs and wine. Cook for 5 minutes.

Add the hot water and chicken stock cube and heat for 5 minutes.

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7. Put everything (including the chicken) in an overproof dish. Cover with a lid or foil and put in oven for 80 minutes.

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8. Remove and eat with rice or potatoes.