Chicken Recipes

STOVED CHICKEN

“Stoved” is derived from the French etouffer — to cook in a covered pot — and on ginates from the seventeenth century

INGREDIENTS
2 1/4 pounds potatoes, cut into 1/4-inch slices
2 large onions, thinly sliced
1 tablespoon chopped fresh thyme
2 tablespoons butter
1 tablespoon oil
2 large slices bacon, chopped
4 large chicken quarters, halved
1 bayleaf
2 1/2 cups homemade or canned chicken stock
salt and black pepper

SERVES 4

1. Preheat the oven to 300°F 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 salt and pepper.

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

3. 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.

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

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