Description
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
- Broiler-fryer Chickens
- Shallots
- Russet Potatoes
- Unsalted Butter
- Chicken Stock
- Salt And Pepper
- Parsley
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, 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 2 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