Country Chicken Hot-Pot

• 4 chicken quarters, skin removed if desired
• 6 medium potatoes, cut into 1/4 inch slices
• 2 sprigs thyme
• 2 sprigs rosemary
• 2 bay leaves
• 1 cup diced smoked bacon
• 1 large onion, finely chopped
• 1 cup sliced carrot
• 23 cup stout beer or 23 cup dark beer
• 2 tablespoons melted butter
• salt
• cayenne pepper

1. Remove skin from chicken quarters if desired.
2. Arrange a layer of potato slices in the base of a wide casserole.
3. Season with salt and cayenne, then add the thyme, rosemary and bay leaves.
4. top with the chicken quarters, then sprinkle with the diced bacon, onion, and carrots.
5. Season well with salt and cayenne and arrange remaining potato slices on top, overlapping slightly.
6. Pour over the stout or beer, brush the potatoes with the melted butter, sprinkle with salt and cayenne and cover with lid.
7. Bake in a preheated oven at 300 degrees for about 2 hours, uncovering for the last 30 minutes to allow fhe potatoes to brown.
8. Serve hot.

chicken quarters, potatoes, thyme, rosemary, bay leaves, bacon, onion, carrot, stout, butter, salt, cayenne pepper

Taken from www.food.com/recipe/country-chicken-hot-pot-19370 (may not work)