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Stoved Chicken


"Stoved" is derived from the French
etouffer - to cook in a covered pot -
and originates from the seventeenth

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  • 2 l/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 bay leaf
  • 2 l/2 cups homemade or canned chicken stock
  • salt and black pepper


Servings 4


Step 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. 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 2
hours, until the chicken is tender.
Preheat the broiler. Uncover
casserole, place under the broiler and cook until the slices of potato are beginning to brown and crisp. Serve hot.

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