Scottish Chicken Stovie

9:03 pm on 31 July 2006

In this recipe, which is similar in style to an Irish stew, the simplest of ingredients combine to make a dish which is much more delicious than the plain ingredients would suggest. It can be cooked over a gentle heat on top of the stove or in the oven. Serve with a hearty green leafy vegetable, such as kale, collard greens or silver beet.

(Serves 2)


  • 4-6 chicken thigh fillets, boned and skinned
  • salt and pepper
  • 1 tablespoon sunflower oil
  • 2 tablespoons butter
  • 1 large onion, peeled and thinly sliced
  • 2 carrots, peeled and thickly sliced
  • several sprigs thyme
  • 4 all-purpose potatoes, eg red desiree
  • half cup white wine, chicken stock, water or a combination of these
  • lots of freshly chopped parsley


Season the chicken well with salt and freshly ground pepper. Heat the sunflower oil and 1 tablespoon butter in a heavy saucepan or enamelled cast iron casserole and add the pieces of chicken.

Brown the chicken on all sides, adding the sliced onion when the chicken has started to colour. Continue to fry until the onion is limp and translucent. Add the carrots and thyme and stir gently. Add the potato slices to the top of the pot. Pour the liquid over the potatoes and dab with the second tablespoon butter.

Cover the pot or casserole tightly and cook very gently on top of the stove or in a low oven, about 140°C, for about 45 minutes until very tender. Just before serving add the chopped parsley and spoon some of the juices from the pot over the top of the potatoes.

Suggested Wines to Go With Today's Recipe

Pinot Noir

Peregrine Saddleback 2005

John Forrest Waitaki 2004

The Cabbage Tree Vineyard 2002

Pegasus Bay 2004

French Burgundy

Chambolle Musigny by

De Vogue



Louis Jadot

Joseph Drouhin

From Nine To Noon

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