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This is actually a Scottish recipe, the name comes from ‘Stovie’ which comes from the French word ‘etouffé’, meaning cooking in a closed pot. In the 17th century there were strong Scottish and French links, with recipes overlapping. I love to use my crock-pot for this recipe, and it is easy to prepare ahead…a good, hearty meal.
Makes: 4-6 servings.
Ingredients
- 2 Tbsp. butter.
- 2 large onions, peeled and sliced.
- 1 Tbsp. vegetable oil.
- Salt and Pepper.
- 4 chicken quarters, halved.
- ½ tsp dried thyme (or 1 ½ tsp fresh chopped).
- 2-3 lb. White Idaho type potatoes.
- 2 cups chicken stock (if using canned, decrease salt).
- Peeled and sliced ¼ lb bacon cut up in pieces.
Instructions
- Heat butter and oil in a large frying pan, and fry the chicken with the bacon until lightly browned.
- Place a thick layer of the potato slices, then onion slices in the base of the crock pot or large
oven-proof casserole dish.
- Add seasoning and the thyme (don’t overdo the thyme....it is a pretty strong herb).
- Dot with butter.
- Add the chicken and bacon.
- Cover with remaining onions, and finish with a layer of potatoes.
- Season and dot with more butter.
- Pour chicken stock over, cover and bake at 300°F for 3-4 hours until the chicken is tender and the potatoes are cooked. (Or cook on low in crockpot for 6-7 hours).
- Add more stock if needed.
Recipe from Sandra Cherry, Union Jack Food Columnist. Queries, comments and recipes are welcome, and I can be reached at Yourcuppatea1@yahoo.com.
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