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Stoved Chicken

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Serves: 4
1 kg / 2 1/4 lb potatoes, cut into 5mm / 1/4in slices
2 large onions, thinly sliced
15ml / 1 tbsp chopped fresh thyme
25g / 1oz / 2 tbsp butter
15 ml / 1 tbsp oil
2 large slices bacon, chopped
4 large chicken joints, halved
bay leaf
600ml / 1 pint / 2 1/2 cups chicken stock salt and black pepper

Preheat the oven to 150ºC / 300ºF / Gas 2. Make a thick layer of half the potato slices in the bottom of a large, heavy casserole, then cover with half the onion. Sprinkle with half the thyme, and seasoning.

Heat the butter and oil in a large frying pan, then brown the bacon and chicken.

Using a slotted spoon, transfer the chicken and bacon to the casserole. Reserve the fat in the pan. Sprinkle the remaining thyme, bay leaf and some seasoning over the chicken, then cover with the remaining onion, followed by a neat layer of overlapping potato slices. Sprinkle with seasoning.

Pour the stock into the casserole, brush the potatoes with the reserved fat, then cover tightly and cook in the oven for about 2hours, until the chicken is tender.

Preheat the grill. Uncover the casserole and place under the grill and cook until the slices of potato are beginning to brown and crisp. Serve hot.

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