Potato and Chicken Stovies

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Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

Stovies came from the French étouffée.


  • 2 lb (900 g) potatoes, peeled and sliced thickly
  • 1 chicken
  • 4 oz (110 g) butter
  • 2 leeks, cleaned and sliced
  • 3 tablespoons dry white wine
  • ½ pint (275 ml) stock
  • Sea salt and freshly ground black pepper


Cut up the chicken into pieces (reserving the carcass for stock). Alternatively you could use whole chicken breasts, but these will take less time to cook.

In a wide, thick pan with a lid, heat the butter and sauté the chicken until lightly browned. Add the potatoes and leeks, cover with the wine, stock and seasoning. Cook very gently for a quarter of an hour or so until the chicken and potatoes are cooked.

‘Now, incredible as it may seem, suddenly, lately, potatoes, which were never even “society gossip” have become “news”.’

Marcel Boulestin, 1932.

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