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Stoved Chicken
Stoved Chicken is a traditional Scottish recipe for a classic slow-cooked casserole of chicken, onions and potatoes with bacon cooked in herbed chicken stock. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Stoved Chicken.
prep time
20 minutes
cook time
125 minutes
Total Time:
145 minutes
Serves:
6
Rating: 
Tags : Herb RecipesPork RecipesChicken RecipesFowl RecipesScottish Recipes
This dish dates back to the 'Auld Alliance' of the 17th century between Scotland and France and is based on French
etouffer, the process of cooking in a closed pot. This is a great family dish for a busy day, as, once assembled, it needs minimal maintenance and can safely be left to its own devices.
Ingredients:
1 whole chicken, cut into serving portions
25g butter
1 tbsp vegetable oil
100g lean back bacon, chopped
1.1kg floury potatoes (eg King Edwards), peeled and sliced 5mm thick
2 large onions, sliced
salt and freshly-ground black pepper to taste
2 tsp fresh thyme, chopped
600ml chicken stock
fresh chives, to garnish
Method:
Combine half the butter and all the oil in a large frying pan. When hot add the chicken and bacon and fry for about 5 minutes, or until lightly browned.
Arrange a thick layer of potato slices, followed by a layer of the onions, in the base of a large oven-proof casserole. Season well then scatter the thyme over the top and dot with half the remaining butter. Add the chicken and bacon and season well then dot with the remaining butter. Cover with the remaining onions then place a layer of potatoes over the top. Season well then pour over the chicken stock. Cover with a sheet of aluminium foil then add the lid (this keeps in the steam).
Transfer the casserole to an oven pre-heated to 150°C and bake for about 2 hours, or until the chicken is tender and the potatoes have cooked through. When ready, remove the lid and foil from the top of the casserole, garnish with chopped chives and bring to the table.
