Stoved Chicken Recipe Recap
Cozy, comforting, and incredibly flavorful—this stoved chicken recipe is a layered one-pot wonder slow-cooked to perfection. With golden potatoes, crispy bacon, and tender chicken, it’s a rustic classic perfect for weeknights or Sunday suppers.Ready to bring back slow comfort food? This recipe is calling. Try it tonight!
Ingredients
- 1 kg potatoes sliced into ¼” rounds
- 2 large Spanish onions thinly sliced
- 1 tbsp chopped fresh thyme
- 25 g butter
- 1 tbsp oil
- 2 bacon rashers chopped
- 4 large chicken joints halved
- 1 bay leaf
- 600 ml chicken stock
- Salt & ground black pepper to taste
Instructions
Layer the Base
- Preheat oven to 150°C (300°F).
- In a heavy casserole, layer half of the potato slices.
- Top with half the onions, thyme, salt, and pepper.
Brown the Chicken
- In a frying pan, heat butter and oil.
- Cook bacon until golden, then brown chicken pieces.
- Transfer both to the casserole on top of the onions and potatoes.
Build and Season
- Add bay leaf between chicken pieces.
- Top with remaining onions, thyme, and neatly layered potato slices.
- Season again with salt and pepper.
- Pour stock around the edges and brush the top potatoes with leftover fat.
Slow Cook
- Cover tightly and cook in the oven for 2 hours or simmer gently on the stove.
Crisp the Top
- Uncover and grill (or broil) the top until the potatoes are golden and crispy.
Serve
- Serve hot, straight from the pot, with a light salad or steamed greens.
Notes
Nutrition Information (Per Serving – Approx.)
| Nutrient | Amount |
|---|---|
| Calories | 430 kcal |
| Protein | 36g |
| Fat | 20g |
| Saturated Fat | 6g |
| Carbohydrates | 28g |
| Sugars | 4g |
| Fiber | 3g |
| Sodium | 690mg |
Note: Based on average calculations using bone-in chicken joints and full stock absorption.