Recipe by diner524
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.
Top Review by FloridaNative
This was VERY delicious. Made as written except I used chicken breasts, and I baked for exactly 2 hours. Flavors were delicious and I really liked that I could put it in the casserole dish, stick it in the oven and forget about it! Will definitely make this again diner! Made for ZWT8 and the Herbaceous Curvaceous Honeys.
- 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 See How It's Made
- 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.