Chicken Stovies

Preparation info

  • Yield


    • Difficulty


Appears in

Classic Scots Cookery

Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

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).


  • 4 chicken joints
  • 2 tablespoons seasoned flour
  • 50 g (


Preheat the oven to 350F/180C/Gas 4.

Browning the Chicken

Flour the chicken and heat the butter in a frying pan. Brown the chicken on all sides.

Assembling the Dish

Place a layer of onio