Highland chicken stovies
- Cut each chicken leg into two and trim off any fat and sinews. Season with salt and pepper.
- Take a heavy saucepan and heat the butter until frothy. Add the chicken and thyme and brown on all sides. Add the potatoes, carrots and onions and season well. Pour the chicken stock or water over the top. Bring to the boil, then cover with a lid.
- Lower the heat and simmer very gently for about 40 minutes until the chicken and vegetables are all very tender and moist. Check from time to time, adding a little water if it has dried out. Sprinkle generously with freshly chopped parsley. Serves 2.