Stoved gives this dish a strange sounding name (almost exotic and mysterious). 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
For US to UK equivalents see this rough guide
4 small chicken breasts (skinned and thinly sliced)
2lb potatoes (not NEW)
salt & pepper
2 large onions (sliced)
1pt chicken stock
2 tablespoons chopped parsley
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.
The images and contents on this page are copyright free for personal use ONLY.
All other uses may be considered by the copyright holder.
As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.
For US to UK equivalents for food weights and measurements see this rough guide