Chicken a l'italienne

Ingredients

• a fowl
• six tomatoes
• three chillies
• two tablespoonfuls of very good gravy
• a little butter
• a very little garlic

Method

1. 1

   Cut up the fowl and cook in a saucepan with butter and oil until brown.

2. 2

   Add tomatoes, chopped chillies, garlic, and gravy.

3. 3

   Cook slowly for two hours, keeping the stewpan tightly closed.

4. 4

   Serve hot.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 89. The excerpt below is the record exactly as published.

Chicken a I'ltalienne ; Polio alia Italiana {Italian). — Cut up a fowl and cook it in a saucepan with a little butter and salad oil till brown ; then add six tomatoes, three chillies chopped very fine, a very little garlic, and two tablespoonfuls of very good gravy

Cook this with the app: pantry check, scaling, and the assistant.