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."
 
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photo by AZPARZYCH photo by AZPARZYCH
photo by AZPARZYCH
Ready In:
2hrs 30mins
Ingredients:
10
Serves:
4-6
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ingredients

  • 2 tablespoons butter (divided)
  • 1 tablespoon vegetable oil
  • 4 chicken quarters, halved
  • 4 ounces bacon, chopped
  • 2 12 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
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directions

  • 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.

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Reviews

  1. 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. Love one dish meals and this one was very good. I used 4 large boneless skinless chicken breasts, russet potatoes, dried thyme and turkey bacon since that is what I had on hand. Browned the chicken and when almost golden brown added the bacon. My casserole dish didnt have a lid so I tightly wrapped it with aluminum foil. Turned the oven up to 350 degrees because I didnt allow enough time to bake for 2 hours. Tender chicken, nicely flavored potatoes, and liked the snipped chives on top for garnish. Made and reviewed for ZWT8 - 2012.
     
  3. Great chicken dish! I made with 2 giant b/s chicken breasts (that were a little frozen still in the middle) and red potatoes. I seasoned with the thyme, garlic salt and pepper. In the last 10 minutes or so I added a little cornstarch/water slurry to help thicken the sauce. Was nicely seasoned and all cooked completely. Next time I would add some carrots to have a complete meal; served it this time with some sweet corn. Made for 123Hits.
     
  4. I will have to name my attempt at this to Crockpotted Chicken! I made this as listed but in the crockpot so dinner would be ready when I got home from work. I would make it again, but it would have been better baked in the oven as intended. I am giving it 5 stars because the flavour was very good and I should always follow diner's instructions. She knows what she's talkin' about! ;) I would season it a bit more, but that's it! Made for Newest Zaar Tag. Thanks diner524! :)
     
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RECIPE SUBMITTED BY

<p>I am a stay at home mom of two children, although, both now are in college. I am a retired Occupational Therapist. I received my degree from the Ohio State University and am a huge fan of the Ohio State Buckeyes. <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=BRITTANY08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/BRITTANY08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=DEREK08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/DEREK08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><br /><br />I have so many cook books that it is hard to pick one as my favorite, but would say I have used the Betty Crocker Cookbook the most since getting married for basic recipes. <br />I love to cook and try new recipes, but prefer simple and quick recipes. I don't like to cook things that require going to specialized grocery stores. I subscribe to several cooking magazines, that usually, require everyday on-hand ingredients. <br /><br />I am not very fond of most seafood, but do enjoy lobster, grilled shrimp and chilean sea bass. I won't cook anything with rosemary or curry, as I really don't like either herbs' flavor. 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