Chicken Stovies Traditional Scottish Recipe
Delight in the comforting warmth of traditional Scottish cuisine with this Chicken Stovies recipe, a hearty one-pot dish brimming with rustic flavors and simple ingredients. Featuring tender, bone-in chicken thighs layered with buttery potatoes, sweet caramelized onions, and earthy carrots, this stovetop classic is slow-cooked to perfection in rich chicken stock. Perfect for a cozy family dinner, this 15-minute prep recipe brings together the charm of Scottish home cooking with minimal effort. Garnish with fresh parsley and serve with crusty bread or oatcakes for a wholesome, satisfying meal. Whether you're celebrating your heritage or simply craving comfort food, Chicken Stovies is a timeless favorite that’s sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 2 medium Yellow onion
- 800 grams Potatoes (waxy variety)
- 2 medium Carrots
- 500 milliliters Chicken stock
- 2 tablespoons Butter
- 2 tablespoons Fresh parsley (optional, for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Prepare the ingredients by peeling and slicing the onions into thin rings, peeling and slicing the carrots into rounds, and peeling and cutting the potatoes into thin slices. Set aside.
Heat 1 tablespoon of butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
Season the chicken thighs with salt and pepper, then sear them in the pot until the skin is golden brown, about 4-5 minutes per side. Remove the chicken and set it aside.
In the same pot, add the remaining butter and sauté the sliced onions over medium heat until softened and slightly caramelized, about 10 minutes.
Layer half of the sliced potatoes at the bottom of the pot. Add half of the sautéed onions and half of the sliced carrots on top of the potatoes. Place the seared chicken thighs on top of this layer.
Cover the chicken with the remaining onions, carrots, and a final layer of potatoes. Sprinkle a little salt and pepper over the top layer.
Pour the chicken stock evenly over the layers. Bring the pot to a gentle simmer over medium heat, then reduce the heat to low, cover tightly with a lid, and let cook for about 45 minutes. Check occasionally to make sure the liquid hasn’t evaporated too much, adding a bit more stock or water if needed.
After 45 minutes, test the potatoes to ensure they are tender and the chicken is cooked through (internal temperature should reach 165°F or 74°C). Adjust seasoning if necessary.
Serve the Chicken Stovies hot, topped with fresh parsley for garnish if desired. This dish pairs wonderfully with crusty bread or oatcakes.
Nutrition Facts
Calories |
1976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.9 g | 126% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 2712 mg | 118% | |
| Total Carbohydrate | 173.7 g | 63% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 22.9 g | ||
| Protein | 108.6 g | 217% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 246 mg | 19% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 4862 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
