Ingredients

3 potatoes thinly sliced
1 large onion thinly sliced
1 tbs chopped thyme
3 slice bacon chopped
4 chicken thighs
1 bay leaf
2 cups chicken stock
salt and pepper

Preheat oven to 140 degrees

Place half of potato in the bottom of a heavy casserole, then cover with half of the onion, half of the thyme. Sprinkle with salt and pepper

Heat oil in pan to brown the bacon and chicken.

Transfer the bacon and chicken to the casserole on top of the potatoes. Sprinkle the remaining thyme and add the bay leaf. Sprinkle with salt and pepper. Add the remaining onions. Layer the potatoes on top.

Pour the stock into the casserole and brush the potatoes with the pan juices remaining after the browning of the chicken and the bacon.

Cover the casserole and cook in the oven for 2 hours, remove the cover and cook under the grill for another 15 minutes.

Serve.

“Stoved” is derived from the French etouffer – to cook in a covered pot.