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A steaming pot of stoved chicken with vegetables

Name: Stoved Chicken Recipe

Summary: A classic Scottish comfort dish where chicken is gently simmered with aromatic vegetables and herbs, resulting in juicy, fall-off-the-bone meat in a flavorful broth.
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Prep Time 15 minutes
45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Scottish
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • 1 whole chicken cut into 8 parts or 2 lbs chicken thighs
  • 2 tablespoons vegetable or olive oil
  • 1 large onion sliced
  • 2 garlic cloves minced
  • 2 carrots sliced
  • 2 celery stalks chopped
  • 2 cups chicken stock or broth
  • 1 teaspoon dried thyme or 2 sprigs fresh thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • Optional:
  • 2 potatoes quartered
  • 1 tbsp butter
  • ½ tsp paprika
  • ½ cup white wine or cider
  • Chopped parsley for garnish

Equipment

  • Equipment:
  • Large Dutch oven or heavy-bottomed pot
  • Tongs
  • Sharp knife
  • Cutting board
  • Measuring spoons and cups
  • Wooden spoon or spatula

Method
 

  1. Instructions:
  2. Prep: Pat chicken dry and season with salt and pepper. Chop all vegetables.
  3. Brown Chicken: In a Dutch oven, heat oil over medium-high heat. Brown chicken pieces on all sides in batches. Remove and set aside.
  4. Sauté Vegetables: In the same pot, reduce heat and cook onions until soft. Add garlic, carrots, and celery. Cook 2-3 minutes.
  5. Deglaze: Pour in wine or a splash of stock. Scrape brown bits off the bottom.
  6. Simmer: Add chicken back, pour in remaining stock, add herbs and optional potatoes. Cover and simmer on low heat for 45-50 minutes until chicken is tender.
  7. Finish: Optionally, simmer uncovered for 10 minutes to thicken broth. Adjust seasoning, garnish with parsley, and serve.

Notes

Notes:
Substitute thighs or drumsticks for a juicier version.
Add cream or coconut milk at the end for a creamy twist.
Great served with mashed potatoes, rice, or crusty bread.
Freezes well for up to 3 months.