Chicken Stovie

It is said that the word Stovie comes from the French word étuvée meaning to stew... to steam in ones own juices. Stovie, is what one does with all those leftovers from a Sunday roast. Although, with this recipe you do not need leftovers as you may cook up the meat a day before hand and and use fresh vegetables all the same. An easy dish to warm you up on a winters night!  

Stovie

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1 large onion, roughly chopped

1 medium turnip, peeled and roughly chopped

3 medium potatoes, peeled and roughly chopped

2 carrots, peeled and sliced

600-800ml of chicken or beef or vegetable stock, depends on what meat you use

about 400-500g of cooked or leftover roasted meat ie: chicken, beef, or lamb, roughly chopped

2 tablespoons vegetable oil

fresh ground pepper

In a large stock pot, heat the oil; then add the onions. Cook until they are just about soft and their colour starts to turn ever so slightly. 

Add the remaining vegetables and stock and bring to a gentle boil. Turn down the heat to simmer. Continue to simmer until the potatoes and turnip are cooked and the other vegetables have softened. 

Add the meat, stir, and allow the meat to warm up all the way through. Serve.

Notes: Traditionally Stovie is made with beef however I broke a barrier here and made it with chicken. Some stovie recipes call for the use of meat drippings rather than oil, it is your preference if you would like to use it or not.  

May be served with oatcakes, bannock, or bread and do not forget the whisky!


Stay warm and have a great day everyone! - JD