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Stoved Chicken

Stoved Chicken …the word Stoved is actually derived from the French “etuver” …to cook in a covered pot…and it originates from the time of the Franco/Scottish Alliance in the 17th centrury … and this is quite similar to the Scottish “Stovies” except Stovies uses all the leftovers from the Sunday Roasts or ….

Heat butter & oil in large frying pan, brown the bacon then the chicken joints evenly ….

Layer the casserole with sliced potatoes at base of casserole, then with half onion …..

Using slotted spoon, transfer browned chicken + bacon to the casserole …

I served up the Stoved Chicken with hubby’s favourite Broad Beans 😉 … how can you fault a simple yet awesome meal like this?? True comfort food!!



1kg potatoes, cut into ¼” slices

2 large spanish onions, thinly sliced

1 Tbsp chopped fresh thyme

25g butter

1 Tbsp oil

2 large strips of bacon rashers, chopped

4 large chicken joints, halved

1 bay leaf

600 ml chicken stocks

salt & ground black pepper, to taste


  • Preheat oven to 150°C 
  • Make a thick layer of half the potatoe slices in the base of a large, heavy casserole then cover with half the sliced onions
  • Sprinkle with half the thyme and salt & ground black pepper
  • Heat the butter and oil in a large frying pan then brown the bacon followed by the chicken
  • Transfer the browned chicken & bacon to the casserole, reserve the fat in the pan
  • Tuck the bay leaf in between the chicken and sprinkle the remaining thyme over, followed by a neat layer of overlapping potato slices.
  • Seas0n with salt & ground black pepper
  • Pour the stock into the casserole, brush the top layer of the sliced potatoes with the reserved fat from the frying pan
  • Cover tightly and cook in the preheated oven for about 2 hours, until chicken is thoroughly cooked and tender
  • Preheat the grill to high, uncover the casserole and place under the grill and grill until the slices of potatoes are beginning to brown and crisp
  • Serve hot (with a salad or green vege of your choice)


2 responses »

  1. My Mother makes a similar dish with leeks instead of red onions. It really is simplicity and perfection to enjoy a dish like this.

    • Ya, leeks should work well too and I luuuurve leeks! Rightfully no liquid should be added as it is supposed to stew in it’s own liquid ….just as the Scottish Stovies is done and etuver means to cook covered in a pot without adding liquid!


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