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Chicken a la Chabert
From Cookery and housekeeping, 1882
Serves 4
Serve with tomatoes arranged around the chicken.
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 88. The excerpt below is the record exactly as published.
Chicken a la Chabert. Cut a tender chicken in neat joints, season slightly with salt, white and red pepper, and fry in butter. When each joint on both sides is a rich golden brown colour, add a little chopped parsley, and either chopped onions or a very small quantity of garlic, and a table- spoon of rich meat gravy. Meanwhile have ready four tomatoes
Cook this with the app: pantry check, scaling, and the assistant.