Cooking with Rena Lee

Tips: Serve the hotchpotch with dumplings for a truly hearty meal.

Prep Time: 5-10 min
Cook Time: about 2 hrs

Yield:4

INGREDIENTS:

4	chicken quarters
6	potatoes, cut into 1/4in slices
	salt and pepper
2	fresh thyme sprigs
2	fresh rosemary sprigs
2	bay leaves
7 oz	cooked bacon, diced
1	large onion, finely chopped
2	carrots, sliced
2/3 cup	stout
2 tbsp	melted butter
	freshly cooked seasonal vegetables, to serve

DIRECTIONS:

Preheat the oven to 300`F. Remove the skin from the chicken quarters, if desired.
Arrange a layer of potato slices in the bottom of a wide casserole. Season to taste with salt and pepper, then add the thyme, rosemary, and bay leaves.
Top with the chicken quarters, then sprinkle with the diced bacon, onion, and carrots. Season well with salt and pepper and arrange the remaining potato slices on top, overlapping slightly.
Pour over the stout, brush the potatoes with the melted butter, and cover with a lid.
Cook in the preheated oven for about 2 hours, uncovering the casserole for the last 30 minutes to let the potatoes brown. Serve hot with freshly cooked seasonal vegetables.