STOVED CHICKEN (CHICKEN CASSEROLE WITH POTATOES, BACON AND ONION
A recipe I found for Scotland at All British Foods.com., posting for ZWT6. 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.
Provided by diner524
Categories One Dish Meal
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
- 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.
- Just before serving sprinkle with snipped chives.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
