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4
Easy
Published 2003
Also known as Stoved Chicken, this Highland dish combines chicken with traditional slow cooked ‘stovies’ in a pot. The word comes from an early use of the verb ‘ to stove’ as in: ‘Add the boiling water and let the preparation stove slowly till wanted,’ says Meg Dods in The Cook and Housewife’s Manual (1826).
Flour the chicken and heat the butter in a frying pan. Brown the chicken on all sides.
Place a layer of onio