Stoved Chicken (Chicken Casserole With Potatoes, Bacon and Onion |
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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 6 |
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A recipe I found for Scotland at All British . Sometimes also called 'stovies' this Scottish recipe derives from the French etouffer, to cook in a closed pot, and dates from the strong Scottish/French links of the seventeenth century. It makes a filling family dish which can safely be left to its own devices; a little extra cooking time will not spoil the flavour. Ingredients:
2 tablespoons butter (divided) |
1 tablespoon vegetable oil |
4 chicken quarters, halved |
4 ounces bacon, chopped |
2 1/2 lbs potatoes, peeled and cut into 1/4 inch slices (starchy kind) |
2 large onions, sliced |
salt and pepper, to taste |
2 teaspoons chopped fresh thyme (or 1/2 tsp dried thyme) |
2 cups chicken stock |
fresh chives, to garnish |
Directions:
1. Heat half of the butter and the oil in a large frying pan and fry the chicken and bacon for 5 minutes, until lightly browned.
2. Place a thick layer of potato slices, then onion slices, in the base of a large ovenproof casserole. Season well, add the thyme and dot with half the remaining butter.
3. Add the chicken and bacon, season to taste and dot with the remaining butter. Cover with the remaining onions and finally a layer of potatoes. Season and dot with butter. Pour over the stock.
4. Cover and bake at 150°C (300°F) mark 2 for about 2 hours, until the chicken is tender and the potatoes are cooked, adding a little more hot stock if necessary.
5. Just before serving sprinkle with snipped chives.
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