Scottish (Scotland) Poultry main course food and Drink Ideas
Traditional Chicken Recipe
Stoved gives this chicken dish recipe a strange sounding name (almost exotic and mysterious). The reality is much more mundane I am afraid, stoved simply means that the dish is cooked on the top of the range/ stove/ cooker rather than in the oven. This is a tasty dish which can be served on a variety of occasions
4 small chicken breasts (skinned and thinly sliced)
2 large onions (sliced)
1pt chicken stock
2 tablespoons chopped parsley
2lb potatoes (not NEW)
salt & pepper
Melt half the butter in a large saucepan or flameproof casserole dish. Lightly brown the chicken then remove from the heat and set aside.
Slice the potatoes about 1/4 inch thick and line the bottom of the dish with them. Season this then add a layer of chicken, then a layer of potato, then chicken etc until both ingredients are used (but always ending with a layer of potato).
Pour the stock over the dish and dot the top with small knobs of butter. Bring the dish to the boil, then cover and simmer for about 2 hours. If the dish appears to be dring too quickly add a little water.
The dish can be sprinkled with parsley to garnish if required(matter of taste-I don't) and should serve four.
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For US to UK equivalents for food weights and measurements see this rough guide
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