This is comfort food at its best! Definitely company worthy. While you visit with your guests, your dinner is making everyone hungry with its tantalizing aroma! Chicken leg and thigh quarters cooked slow in a cast iron dutch oven until the potatoes are a nice golden brown. Serve with some crunchy bread for a very satisfying meal. Enjoy!
The photos are my own and so is this humble recipe.
COOK'S TIP: You can also make this dish with lamb stew meat if you desire. You can interchange the vegetables and even make dumplings to go on top. Prep your vegetables ahead of time and get your chicken ready, so your prep work is minimal.
Add 1/2 of the potatoes to the bottom of the dutch oven and season with salt and pepper. Add the thyme, rosemary and the bay leaves.
Prepare the chicken. Remove skin and fat. Place a layer of the chicken on top of the potatoes. Add a little more seasoning to the chicken.
Add the bacon.
Add onions and carrots.
Then add the final layer of sliced potatoes. Overlapping the edges.
Pour the stout over the potatoes and brush with melted butter. Cover with the lid. Bake in a pre-heated 300 degree oven for 2 hours. Remove the lid and bake 1/2 hour more to brown the potatoes. If they are not sufficiently browned, then turn on the broiler for a few minutes.
This is how the dish looks when it is finished. Enjoy! It is a keeper!