STOVED CHICKEN
Preheat oven Electric 150 C/Fan 130 C, Gas 2 Slow cooker high for 1 hour, low for 2½/3 hrs
Servings: 4 people
Equipment
- chopping board & sharp knife
- vegetable peeler
- slotted spoon
- frying pan
- jug
- casserole dish
Ingredients
- 1 kg potatoes
- 2 onions
- 4 carrots
- 1 tbsp fresh thyme
- 25 g butter
- 2 slices bacon
- 1 tbsp oil
- 4 chicken portions
- Bay leaf
- 1 pt chicken stock
- Salt & pepper
Instructions
- Peel and slice potatoes
- Peel and thinly slice onions
- Chop thyme
- Peel and slice carrots
- Chop bacon
- Layer half the potato in the bottom of the dish together with half the onion and carrots
- Sprinkle with thyme and season
- Heat butter and oil
- Brown bacon and chicken
- Using slotted spoon remove chicken and bacon and put in casserole on top of the vegetables
- Cover with onions and carrots then neatly arrange potatoes on top
- Pour over stock and cook, cover tightly. Cook for approx. 2 hours in oven