I used to do almost the same dish in the oven, in a roasting pan -- the pan could go on the stove, so the chicken (I used to use legs, because that is what got eaten) could be browned, and then everything else went in, and into the oven it went. If covered with aluminium foil, it could be pretty much ignored for an hour or so, and be fine (I probably used to stir it occasionally). I used to cheat on the flavour though - a cup'a'soup sachet allows for variety.