Free Cooking Recipes

Reminiscent of the Irish hot pot, made even more authentic by the addition of some Irish stout!

SERVES 4
4 medium sized potatoes
2 large carrots, peeled and chopped
3 sticks celery, chopped
175 g/6 oz shredded green cabbage
4 chicken legs (approx. 175 g/6 oz each)
1/4 cup/25 g/ 1 oz seasoned flour
30 ml/2 tbsp vegetable oil
15 ml/1 tbsp fresh thyme, chopped
salt and freshly ground black pepper
1 1/4 cups/300 m1/1/2 pt beef stock (broth)
15 ml/1 tbsp dark soft brown sugar
1 egg, beaten
chopped fresh thyme, to garnish
Oven temperature: 180 5C/350 °F/Gas 4

Directions:

1. Peel the potatoes; cut two of the potatoes into thin slices, and chop the other two.
2. Mix the chopped potato with the carrot, celery and cabbage.
3. Dust the chicken legs with seasoned flour. Heat the oil in a large pan and sauté the chicken legs until lightly golden on all sides. Add the thyme, and salt and pepper to taste.
4. Place half of the mixed vegetables in the base of a deep casserole. Top with the chicken legs and then the remaining vegetables.
5. Mix the stock (broth), Guinness or stout and brown sugar together and pour over the contents of the casserole.
6. Overlap the potato slices in concentric circles on top of the vegetables and chicken. Brush with a little oil.
7. Cover with a piece of lightly oiled foil and cook for I hour.
8. Remove the foil. Brush the potato crust with the beaten egg. Return to the oven for a further 35 to 40 minutes. Serve sprinkled with chopped thyme