Stoved Chicken
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.
Ingredients
- 1 oz butter
- 1 tbsp vegetable oil
- 4 chicken quarters halved
- 4 oz lean back bacon rinded and chopped
- 1/2 lb floury potatoes such as King Edwards,
- peeled and cut into 0.5 cm 1/4 inch slices
- 2 large onions skinned and sliced
- salt and pepper
- 2 tsp chopped fresh thyme or 1/2 tsp dried thyme
- 1 pint chicken stock
- fresh chives to garnish
Instructions
- 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.
Calories: 625 kcal
Carbohydrates: 20 g
Protein: 32 g
Fat: 46g
Saturated Fat: 15 g
Trans Fat: 1 g
Cholesterol: 179 mg
Sodium: 525 mg
Potassium: 801 mg
Fiber: 2 g
Sugar: 5 g
Vitamin A: 325 IU
Vitamin C: 16 mg
Calcium: 47 mg
Iron: 3 mg