Stoved chicken recipe

Growing up in my grandmother’s kitchen, Sunday afternoons were marked by the rich aroma of chicken slowly cooking on the stovetop. The rhythmic bubbling of the pot and the fragrant steam rising from beneath the lid promised a comforting meal that would bring our family together. This beloved Stoved chicken recipe has remained a staple in my cooking repertoire for years, and today I’m excited to share it with you.

If you’ve never heard of “Stoved chicken” before, you’re in for a treat. This simple, rustic cooking method involves gently simmering chicken in a covered pot on the stovetop, allowing the meat to become incredibly tender while absorbing all the wonderful flavors of herbs and spices. The beauty of this recipe lies in its simplicity—one pan, minimal prep, maximum flavor, and budget-friendly ingredients make it perfect for both novice cooks and seasoned chefs alike.

![Delicious Stoved chicken with vegetables and herbs]

What is Stoved Chicken?

Stoved chicken refers to the cooking technique of slowly simmering chicken in a covered pot or pan on the stovetop. The term “stoved” comes from the old Scottish cooking method of “stovies,” which involved slowly cooking ingredients in a closed pot over low heat. This gentle cooking method allows the chicken to retain its moisture while developing deep, complex flavors.

Unlike roasting or grilling, stoved chicken creates its own delicious sauce as it cooks, infusing the meat with flavor from the inside out. The method originated in rural European kitchens where cooks needed to create satisfying meals with limited resources and equipment. Today, it remains popular for its simplicity and the incredible results it delivers.

Ingredients for Perfect Stoved Chicken

For the Chicken:

• 4-6 chicken thighs (bone-in, skin-on for best flavor)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon cayenne pepper (optional, for heat)

For the Aromatics:

• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, chopped (any color)
• 2 carrots, sliced into rounds
• 2 celery stalks, chopped

For the Sauce:

• 1 cup chicken broth
• 1/2 cup white wine (optional, can substitute with additional broth)
• 1 tablespoon tomato paste
• 1 bay leaf
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh parsley, chopped

Note on Substitutions:

• Boneless chicken thighs or breasts can be used, but reduce cooking time by about 10 minutes
• For a dairy-free version, omit adding any cream at the end
• Fresh herbs can replace dried (use 3 times the amount listed)
• For a spicier version, add a diced jalapeño or increase the cayenne pepper

Step-by-Step Instructions for How to Stove Chicken

1. Prepare the Chicken

Season the chicken thighs with salt, pepper, paprika, dried thyme, and rosemary, making sure to coat all sides evenly. Let sit for 15-20 minutes to allow the flavors to penetrate the meat.

Tip: Bringing the chicken to room temperature before cooking will help it cook more evenly.

2. Sear the Chicken

Heat olive oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat. When the oil is hot but not smoking, add the chicken thighs skin-side down. Sear for 5-6 minutes until the skin is golden brown and crispy. Flip and sear the other side for 3-4 minutes.

Tip: Don’t overcrowd the pan—cook in batches if necessary to ensure proper browning.

3. Prepare the Aromatics

Remove the chicken from the pan and set aside. In the same pan, add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.

Add the chopped bell pepper, carrots, and celery to the pan. Cook for 5-6 minutes until the vegetables begin to soften, stirring occasionally.

4. Create the Sauce Base

Stir in the tomato paste and cook for 1 minute to remove the raw taste. Slowly add the chicken broth and white wine (if using), scraping the bottom of the pan to release any browned bits (these add incredible flavor).

Bring the liquid to a simmer and add the bay leaf.

5. Simmer the Chicken

Return the chicken to the pan, skin-side up, nestling the pieces into the vegetables without submerging the crispy skin. The liquid should come about halfway up the sides of the chicken.

Cover the pan with a tight-fitting lid, reduce heat to low, and simmer for:

• Bone-in thighs: 30-35 minutes
• Boneless thighs: 20-25 minutes
• Bone-in breasts: 25-30 minutes
• Boneless breasts: 15-20 minutes

6. Finish the Dish

Check that the chicken is cooked through by inserting an instant-read thermometer into the thickest part of the meat (avoiding the bone). It should register 165°F (74°C).

Remove the lid and increase heat to medium-high. Cook for an additional 5 minutes to reduce the sauce slightly and re-crisp the chicken skin.

Stir in the fresh lemon juice and sprinkle with chopped parsley before serving.

Cooking Times and Temperatures

For food safety, it’s crucial to cook chicken to the proper internal temperature. Here’s a quick guide:

Cut of Chicken	Cooking Time (covered)	Final Internal Temperature
Bone-in thighs	30-35 minutes	165°F (74°C)
Boneless thighs	20-25 minutes	165°F (74°C)
Bone-in breasts	25-30 minutes	165°F (74°C)
Boneless breasts	15-20 minutes	165°F (74°C)

Safety Tip: Always use a meat thermometer to verify doneness. “When pierced with a fork, properly cooked chicken will release clear juices.”

Variations and Adaptations of Easy Stoved Chicken

Mediterranean Style:

Add olives, capers, and a splash of balsamic vinegar to the sauce. Serve with a side of couscous.

Creamy Garlic Version:

Add 1/2 cup of heavy cream and 2 extra cloves of garlic at the end of cooking. Simmer uncovered for 5 minutes until slightly thickened.

Spicy Cajun:

Replace the herbs with 1-2 tablespoons of Cajun seasoning and add a diced jalapeño with the vegetables.

Lemon Herb:

Double the lemon juice and add 1 tablespoon of lemon zest with an extra tablespoon of fresh herbs like dill or tarragon.

Dietary Adaptations:

• Gluten-Free: This recipe is naturally gluten-free; just ensure your chicken broth is certified gluten-free.
• Low-Carb/Keto: The basic recipe is already low-carb. Serve with cauliflower rice instead of regular rice.
• Dairy-Free: Skip any cream additions and use olive oil instead of butter.

Serving Suggestions

Stoved chicken pairs beautifully with many side dishes. Here are some perfect companions:

• Fluffy mashed potatoes to soak up the flavorful sauce
• Steamed rice or cauliflower rice
• Crusty bread for dipping in the sauce
• “Oven-roasted Brussels sprouts or green beans.”
• A simple green salad with vinaigrette

For an elegant presentation, serve the chicken on a platter with the vegetables arranged around it. Spoon some sauce over the top and garnish with additional fresh herbs and lemon wedges.

Storage and Reheating Instructions

Stoved chicken is excellent for meal prep as it often tastes even better the next day!

Storage:

• Ensure the chicken is fully cooled before placing it in an airtight container
• store in the refrigerator for up to 3-4 days.”
• Freeze portions for up to 3 months in freezer-safe containers

Reheating:

• Stovetop: Place in a covered pan with a splash of water or broth. Heat on low-medium until warmed through (about 10 minutes).
• Microwave: Cover with a damp paper towel and heat in 1-minute intervals until hot.
• Oven: Place in an oven-safe dish, cover with foil, and heat at 325°F (165°C) for 15-20 minutes.

Tip: When reheating, add a fresh squeeze of lemon juice and sprinkle of herbs to brighten the flavors.

Nutritional Information (per serving, based on 4 servings)

• Calories: 320
• Protein: 28g
• Fat: 18g
• Carbohydrates: 10g
• Fiber: 2g
• Sodium: 650mg

“Please be aware that nutritional values are estimates and can differ depending on the specific ingredients selected.”

Frequently Asked Questions About Stoved Chicken

What does ‘Stoved’ mean in cooking?

‘Stoved’ refers to the cooking method of slowly simmering food in a covered pot on the stovetop. It comes from traditional Scottish cooking and produces tender, flavorful results.

“Is it possible to prepare this recipe using bone-in chicken?”

Absolutely! Bone-in chicken is actually preferred for stoved chicken as it adds more flavor to the dish. Just adjust cooking time accordingly (bone-in cuts take longer to cook).

How do I know when the chicken is done?

The most reliable method is to use an instant-read thermometer, which should register 165°F (74°C) when inserted into the thickest part of the meat. Alternatively, cut into the thickest part—the juices should run clear and the meat should no longer be pink.

Can I make stoved chicken in a slow cooker?

Yes! “Sear the chicken and cook the aromatics as instructed, then move all ingredients to a slow cooker. “Simmer on low heat for 4 to 6 hours or on high heat for 2 to 3 hours.”

Is stoved chicken the same as braised chicken?

They’re similar, but stoved chicken typically uses less liquid than braising. Stoved chicken is simmered in just enough liquid to create steam and flavor the meat, while braised chicken is partially or fully submerged in liquid.

Can I add vegetables to my stoved chicken?

Absolutely!”Tubers such as potatoes, along with root vegetables like carrots and parsnips, are especially suitable.”
Add them after searing the chicken.

Conclusion

This stoved chicken recipe is a testament to the beauty of simple cooking methods that deliver exceptional results. With just one pan, a handful of ingredients, and minimal effort, you can create a meal that’s worthy of both weeknight dinners and special occasions.

The slow stovetop cooking method transforms ordinary chicken into something extraordinary—juicy, tender, and packed with flavor. Whether you stick to the classic recipe or experiment with one of the variations, stoved chicken is sure to become a regular in your meal rotation.

Thank you for trying this recipe! I’d love to hear how it turned out for you. Please leave a comment below, rate the recipe, and don’t forget to share your creations on social media with the hashtag #StovedChickenDelight. For more delicious recipes delivered straight to your inbox, sign up for our newsletter today!

Happy cooking!

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