Timber River Farmhouse Hot Pot Recipe
Ingredients:
1 tablespoon oil
4 chicken thigh fillets, cut in halves
1 1/2 cup chicken stock
2 medium carrots, thickly sliced
8 small potatoes, washed and halved
1/2 teaspoon ground allspice
2 bay leaves
2 medium onions, thickly sliced
8 baby squash, peeled, scraped and halved
1 teaspoon pepper
1/3 cup sour cream
Directions:
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.