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Timber River Farmhouse Hot Pot

A hearty energizer for the farm hands — Eco-Spuds make all the difference!

Timber River Farmhouse Hot PotFor 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.
This entry was written on February 1st, 2002 and filed under Recipes.
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