00:04Well hello there folks and a very warm welcome back to What's For Tea. It's lovely to see you
00:09all again as usual and yeah I hope that I find you very well indeed and welcome over to this
00:15week's wee archive recipe. This delicious chicken hot pot was originally aired way back in 2018 so
00:24please excuse my overuse of the word guys but other than that it's a fab wee recipe let me hand
00:31you over to me from 2018 and I'll catch up with you at the end. First thing you want to
00:36do guys is
00:37get a large pan a large frying pan on and get your oil in there so you want to heat
00:43your oil up and
00:43then pop your chicken in. You just want to give this a wee sort of cook to make sure you
00:52know it's
00:52sort of cooked all the way around but it doesn't need to be cooked through because it's going into
00:57the oven for a couple of hours. It's just to get some of the nice flavour out and into the
01:01pan really.
01:04I suppose this would be the equivalent of sort of browning beef if you were going to be using beef
01:09same kind of idea.
01:13And once it's sort of halfway done guys I just go around my chicken and chop it up into bite
01:19-sized
01:19pieces with my food scissors. Once you're at this stage guys you know that that's you you can sort
01:25of lift it out and put it into a bowl and just set it to the side to rest for
01:30a few minutes.
01:32And to the oil you just want to pop your onions in guys.
01:37Just sort of give them a cook for a few minutes to take the rawness off.
01:42I can remember how this smells. I love the smell of cooking onions. And pop your flour in.
01:49This is just going to act as a thickener. Just cook that with the onions for a few minutes.
01:57It's going to help to thicken your gravy up when it goes into the oven. And you want to turn
02:03your heat
02:03off altogether guys and throw your herbs in. We're just using some thyme, some rosemary and some sage.
02:11And you want to dry fry that. And you just need to assemble now guys.
02:15So you want to start off with a layer of your sliced potato. Just a thin layer.
02:25And you want to pop your chicken on top of that.
02:32And then your onion and your herbs. And my frozen peas and frozen diced turnip.
02:39And then the raw carrot. These are fresh carrots. These ones aren't frozen.
02:45And you want to pop your stock on top of that. I'm using actual chicken stock guys,
02:52but you can use just a cube if you don't have any fresh chicken stock.
02:58And then another layer of potato on the top of that.
03:05That's it guys. Easy peasy. Now you want to pop that into your oven for
03:09two hours. And then it's going to take two and a half hours, but after two hours,
03:14pull it out and sort of go over the top of your potato with some melted butter and pop it
03:19back into
03:19the oven. And that's going to crisp up the top.
03:26So two and a half hours altogether guys, like I said, but two hours with the foil on and half
03:32an hour.
03:32For the last half hour, you want to take the foil off and brush the top with some melted butter.
03:39And that's it guys. Easy. And this is what you'll have at the end. Fab.
03:46And all you have to do is pop it out into your plate. And you'll already have seen these pictures
03:51because I popped them up last week. But yeah, we just had some carrots at the side of that.
03:58So yeah, cracking wee recipe that if you can get past the fact that I say guys every two seconds.
04:04I don't know why I used to do that. It must just have been a nervous thing,
04:07I reckon, because I don't do it anymore. It really was just for the first couple of years of the
04:13channel. I did notice that I did overuse that word quite a lot. But thank you so much for watching
04:18if
04:18you're still here. And a huge thank you as usual to the supporters of the channel over on my Patreon
04:24page to the channel members here on YouTube for you all for watching. Leave in your lovely comments,
04:29those that have bought me a coffee using the buy me a coffee link or left me a super thanks
04:34donation.
04:34It's all very much appreciated. I will catch up with you during the week. So take care and bye for
04:41now. Bye now.
