Timber River Farmhouse Hot Pot
A hearty energizer for the farm hands — Eco-Spuds make all the difference!
For four servings you’ll need
- 1 Tbsp oil
- 4 chicken thigh fillets, cut in halves
- 1 ½ c chicken stock
- 2 medium carrots, thickly sliced
- 8 small potatoes, washed and halved
- ½ tsp ground allspice
- 2 bay leaves
- 2 medium onions, thickly sliced
- 8 baby squash, peeled, scraped and halved
- 1 tsp pepper
- 1/3 c sour cream
Preparation
- Heat oil in a large saucepan
- Quick-cook chicken over medium-high heat until well-browned
- Add stock, carrots, potatoes, allspice and bay leaves to pan, bring to boil
- Cover and simmer for 45 minutes or until chicken is tender
- Add onions and squash, continue to simmer another 15 minutes
- Remove bay leaves, stir in pepper and sour cream, heat through
Tips
- If serving with bread, buy a French or Italian loaf, cut 3/4 the way through in diagonal slices. Brush a mixture of softened butter, chopped parsley and crushed garlic on each slice. Wrap the loaf in foil and bake in 350-degree Fahrenheit oven for 10 minutes or until heated through.
Good served with
- Pasta or crusty bread.