Chicken Stovies - Traditional Scottish Recipe Recipe
The word 'stovies' is from the French 'etoufee', meaning 'stewed in a closed vessel'. This popular Highland dish, possibly of French origin, has become a favourite all over Scotland. Like most national affairs, the exact way to cook stovies is a matter of dispute for many Scots; this traditional recipe preserves all the essence of the bird.
Ingredients
- 1 (3 lb) broiler-fryer chickens
- 12 small whole shallots (can substitute 2 sliced large onions)
- 2 1/2 lbs russet potatoes
- 2 tablespoons unsalted butter
- 2 cups chicken stock, made from the boiled giblets
- salt and pepper, to taste
- 3 tablespoons chopped parsley (to garnish) (optional)
Instructions
- Cut chicken into serving pieces.
- Slice potatoes in medium thick rounds.
- Melt 1 heaped tablespoons.
- of butter in a skillet or saucepan.
- Brown chicken joints lightly on both sides and then remove them.
- Grease an ovenproof casserole dish and put in layers as follows: sliced potatoes, whole shallots or sliced onions (all well-seasoned), chicken.
- Dot each layer with little knobs of butter.
- Repeat layers until all ingredients are used, ending with a layer of potatoes.
- Pour stock over the potatoes, shallots and chicken.
- Cover with buttered greaseproof paper, then with lid.
- Cook in oven at 275F/135C for about 2½ hours.
- Add a little hot stock or water after about an hour or so, if liquid dries up too much.
- Sprinkle generously with chopped parsley 5 minutes before serving.
Add Your Own Notes
Nutrition
Serving: 784gCalories: 1066.3kcalCarbohydrates: 58.9gProtein: 72.9gFat: 58.8gSaturated Fat: 18.8gCholesterol: 274.2mgSodium: 431.4mgFiber: 6.2gSugar: 4.1g
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