Potato and Chicken Stovies

Preparation info
    • Difficulty


Appears in
The Potato Year: 300 Classic Recipes

By Lucy Madden

Published 2015

  • About

Stovies came from the French étouffée.


  • 2 lb (900 g) potatoes, peeled and sliced thickly
  • 1 chicken


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