Chicken Stovies - Traditional Scottish Recipe

Total Time
3hrs 10mins
Prep 40 mins
Cook 2 hrs 30 mins

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 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.


Most Helpful

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!!

kirktonlass July 05, 2006

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