Chicken And Bacon Hotpot Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C).
• STEP 2.In a large ovenproof skillet, cook the bacon until crispy. Remove the bacon from the skillet and set aside.
• STEP 3.In the same skillet, add the chicken and cook until browned on all sides. Remove the chicken from the skillet and set aside.
• STEP 4.Add the onion, carrots, and celery to the skillet and cook until softened.
• STEP 5.Add the garlic and cook for an additional minute.
• STEP 6.Return the bacon and chicken to the skillet.
• STEP 7.In a separate bowl, whisk together the chicken broth, cream, thyme, salt, and pepper. Pour the mixture over the chicken and vegetables.
• STEP 8.Cover the skillet with a lid or aluminum foil and transfer to the preheated oven.
• STEP 9.Bake for 45 minutes, or until the chicken is cooked through and the sauce is thickened.
• STEP 10.Remove from the oven and let it cool for a few minutes before serving.
• STEP 11.Serve the hotpot with crusty bread or mashed potatoes.
• STEP 12.Enjoy!

Cooking Tips

• You can use boneless, skinless chicken thighs or chicken breasts for this recipe.
• Feel free to add other vegetables like peas or mushrooms to the hotpot.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the hotpot before baking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the hotpot in the oven or on the stovetop until heated through.
• Serve the hotpot with crusty bread or mashed potatoes for a complete meal.