By Lucy Madden
Stovies came from the French étouffée.
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