Heat oil in a frying pan over medium heat. Add chicken pieces and cook until lightly browned. This step adds flavor and color. Do not cook fully yet. Remove the chicken and set aside.

In the same pan, add sliced onion and carrots. Cook until soft and slightly golden. Add garlic and cook for one minute. Stir gently so nothing burns. This creates a rich base for the hotpot.

Sprinkle flour over the vegetables and stir well. Slowly add chicken stock while stirring. The sauce will start to thicken. Add thyme, paprika, salt and pepper. Let it simmer for a few minutes.

Add the browned chicken back into the pan. Stir gently to coat the chicken with sauce. Let it cook for five minutes. This helps the flavors blend nicely.

Transfer the mixture into a casserole dish. Arrange sliced potatoes on top in layers. Overlap them slightly for a nice look. Dot with butter for a rich finish.

Preheat your oven to 180°C. Place the dish in the oven. Bake for about 50–60 minutes. The potatoes should turn golden and crispy. The sauce should bubble gently underneath.

Remove from oven and let it rest for a few minutes. Sprinkle fresh parsley on top. Serve hot and enjoy every bite with your loved ones.