Title: Stoved Chicken
Description: 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.
Serves: 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.