Oh GOSH this was yummy.

Country Chicken Hot-Pot
source: Cookshelf Chicken by Tom Bridge
Ingredients:

• 4 chicken quarters or tenderloins
• 6 medium potatoes, cut into 1/4 in slices
• 2 sprigs thyme
• 2 sprigs rosemary
• 2 bay leaves
• 1 c bacon, diced
• 1 large onion, chopped finely
• 1 c sliced carrots
• 2/3 c ginger-ale
• 2 T melted butter
• salt and pepper

Directions:

1.  Preheat oven to 300 degrees.
2. Remove skin from chicken if preferred.
3. Arrange a layer of potato slices in the bottom of a wide casserole dish. Season with salt and pepper, add thyme, rosemary, and bay leaves.
4. Top with the chicken, sprinkle with diced bacon, onion, and carrots. Season well and arrange the remaining potato slices on top, overlapping slightly. 
5. Pour the ginger-ale over the top. Brush the potatoes with melted butter and cover with lid or tin foil.
6. Bake approximately 2 hours, uncovering for the last 30 mins to allow the potatoes to brown.