Monday, November 21

Pub Style: Chicken in a pot

English Pubs have some of the best dishes in England. Opposed to American Bar fair, pub food dishes are meal sized, full of flavor and tradition. Hearty roasted chicken, Yorkshire puddings(recipe available, and tasty gravies.

This is one of my favorite style dishes. Chicken in a "hot pot" is filled with flavor, vegetables, a proper pan gravy, and bacon. This is a great dish on a cool night or when you want to relax in front of a movie and eat.

This will serve 4-6
Full time: 2 hours
You will need:

1-2 lbs chicken thighs, 6 or 7 pcs
1/2 lb. bacon (see below**)
4 celery stalks, diced large
2 russet potatoes
6 sage leaves
1 large onion, diced fine
1 package button mushrooms
1 cup chicken stock
4 tbsp butter
4 tbsp flour
1 tbsp minced garlic
1 tsp salt
1 tsp ground white pepper
1 tsp garlic powder
1 tsp paprika
1/2 tsp dried dill
1/2 tsp ground sage
1/2 tsp dried basil

Let us begin:

Preheat oven to 350

In a large sauté pan place 2 tbsp butter, along with the onion, celery, and mushrooms. Cook down just until they get soft.

Then transfer them to a large high sided casserole dish

Add the remaining butter to pan

In a large zip bag place 2 tbsp flour with salt, pepper, garlic powder

Now add in chicken pieces and toss around to fully coat them

Transfer pieces to sauté pan and brown them

While this browns let's get a few things ready

First cut the potatoes in half length wise, then cut each half in half, then chunk it up

**As for the bacon, if you take a pound of frozen bacon and cut it in half. You can then cut this half into inch wide segments. Save the other half pound for later by wrapping tightly in plastic wrap and popping in freezer.

If you want to go more traditional get slab bacon, crisp it up, then dice or crumble it

Back to the chicken, once it is brown transfer them to the casserole dish

Now carefully place the bacon into the hot chicken oil and get it nice and crispy

While this crisps up. Place the potatoes onto the chicken

Transfer the bacon to the casserole dish, trying to drain the drippings back into the pan

Okay, this next part happens fast so get all remaining ingredients except sage leaves ready to go

Into the drippings over medium heat add flour and spices. It will foam up a little. Continue to stir while it does

Now slowly pour in stock but keep stirring, it will thicken as you stir

Once it is a nice gravy consistency turn off heat and stir in herbs

Pour over casserole dish and top with sage leaves

Now cover with aluminum foil and bake for 1 1/2 hours until potatoes are soft and fork-able

Serve with a nice bread or Yorkshire pudding to sop up all the juices