Stoved Chicken (Chicken Casserole With Potatoes, Bacon and Onion
photo by AZPARZYCH
- Ready In:
- 2hrs 30mins
- Ingredients:
- 10
- Serves:
-
4-6
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
- 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
-
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.
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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.
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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.
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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! :)
RECIPE SUBMITTED BY
diner524
Trinity, 48
<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. And now from trying recipes, I found that I don't like dijon mustard, but love vinegar and mustard, not sure why I don't like the taste of dijon mustard.</p>
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