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.
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 , 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.
Ingredients
broiler-fryer chickens, shallots, russet potatoes, unsalted butter, chicken stock, salt and pepper, parsley