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Chicken Hot Pot Recipe

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This recipe for Chicken Hot Pot, by , is from The Milner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jimmy Miller


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)

1 Set oven to 350*F .
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 casserole 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 bay leaf, cover and cook for 1 to 1 1/2 hours until the meat is tender.
7 Remove the bay leaf and garnish with the parsley.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
Prep Time: 20 mins Total Time: 1 1/2 hrs




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