Ingredients
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2 tablespoons butter (divided)
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1 tablespoon vegetable oil
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4 chicken quarters, halved
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4 ounces bacon, chopped
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2 1/2 lbs potatoes, peeled and cut into 1/4 inch slices (starchy kind)
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salt and pepper, to taste
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2 teaspoons chopped fresh thyme (or 1/2 tsp dried thyme)
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2 cups chicken stock
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fresh chives, to garnish
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2 large onions, sliced
Instructions
- Heat half of the butter and the oil in a large frying pan and fry the chicken and bacon for 5 minutes, until lightly browned.
- Place a thick layer of potato slices, then onion slices, in the base of a large ovenproof casserole. Season well, add the thyme and dot with half the remaining butter.
- Add the chicken and bacon, season to taste and dot with the remaining butter. Cover with the remaining onions and finally a layer of potatoes. Season and dot with butter. Pour over the stock.
- Cover and bake at 150°C (300°F) mark 2 for about 2 hours, until the chicken is tender and the potatoes are cooked, adding a little more hot stock if necessary.
- Just before serving sprinkle with snipped chives.