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1/1 Photo of Stoved Chicken (Chicken Casserole With Potatoes, Bacon and Onion
2 hrs 10 mins
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.
Units: US | Metric
Serving Size: 1 (345 g)
Servings Per Recipe: 4
The following items or measurements are not included: