CHICKEN STOVIES - TRADITIONAL SCOTTISH RECIPE

Chicken Stovies - Traditional Scottish Recipe image

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.

Provided by Millereg

Categories Stew

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 7

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)

Steps:

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.

Nutrition Facts : Calories 1066.3, Fat 58.8, SaturatedFat 18.8, Cholesterol 274.2, Sodium 431.4, Carbohydrate 58.9, Fiber 6.2, Sugar 4.1, Protein 72.9