Chicken Stovies - Traditional Scottish Recipe

READY IN: 3hrs 10mins
Recipe by Millereg

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.

Top Review by kirktonlass

I'll have to give this one a try - it sounds interesting with chicken. You kearn something new every day - I always thought stovies got its name from being done on top of the stove!!

Ingredients Nutrition


  1. Cut chicken into serving pieces.
  2. Slice potatoes in medium thick rounds.
  3. Melt 1 heaped tablespoons.
  4. of butter in a skillet or saucepan.
  5. Brown chicken joints lightly on both sides and then remove them.
  6. Grease an ovenproof casserole dish and put in layers as follows: sliced potatoes, whole shallots or sliced onions (all well-seasoned), chicken.
  7. Dot each layer with little knobs of butter.
  8. Repeat layers until all ingredients are used, ending with a layer of potatoes.
  9. Pour stock over the potatoes, shallots and chicken.
  10. Cover with buttered greaseproof paper, then with lid.
  11. Cook in oven at 275F/135C for about 2½ hours.
  12. Add a little hot stock or water after about an hour or so, if liquid dries up too much.
  13. Sprinkle generously with chopped parsley 5 minutes before serving.

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