Scottish Stoved Chicken
Serves 6
2 or 3 meduim turnips, cut into 1/4 inch slices
1/4 medium onion, sliced thin
1 tablespoon chopped fresh thyme and/or tarragon
2 tablespoons butter
1 tablespoon oil
4 strips bacon, chopped
2 pounds chicken thighs, drumsticks or chicken legs
1 bay leaf
2 cups chicken stock
salt and pepper
Preheat oven to 300° F. Heat the butter and oil in a large skillet, then brown the bacon and chicken.
While the bacon and chicken are browning, spray a casserole dish with non-stick spray and layer half the turnips on the bottom, then layer half the onions. Sprinkle with half of the thyme, salt and pepper.
With a slotted spoon, transfer the bacon and chicken to the casserole. Reserve the fat in the pan.
Tuck the bay leaf in between the chicken. Sprinkle the remaining thyme over, then cover with the rest of the onion, followed by an overlapping layer of the remaning turnips. Season with salt and pepper (I hope you're using fresh ground pepper Smiley )
Pour the chicken stock into the casserole, brush the top layer of turnips with the reserved fat from the frying pan, then cover tightly and cook for about 2 hours, until the chicken is thoroughly cooked and tender.
Preheat the broiler to high. Uncover the casserole and place it under the broiler until the turnips are beginning to brown and turn crisp. Serve hot.
I don't see why you couldn't put this in the crock pot and crisp the top under the broiler in your serving dish just before putting it on the table. It would only mess up one more dish...
