Chicken Stovies - Traditional Scottish 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.

• Ready In: 3 hrs 10 mins
• Serves: 4

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)

Directions

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.