Chicken a la Matelote

Ingredients

• Cut up an uncooked chicken
• four table-spoonfuls of chicken fat or butter
• a small carrot
• onion
• parsnip
• one quart of white stock
• two table-spoonfuls of flour
• one table-spoonful of capers
• one-fourth of a pound of mushrooms

Method

1. 1

   Brown the chicken in butter and flour.

2. 2

   Fry diced carrot, onion, and parsnip.

3. 3

   Combine chicken with vegetables and stock.

4. 4

   Make a roux with flour and add to chicken.

5. 5

   Cook gently for 45 minutes, adding mushrooms for the last 15 minutes.

6. 6

   Serve with macaroni, mashed potatoes, or rice.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 67. The excerpt below is the record exactly as published.

Chicken a la Matelote. Cut up an uncooked chicken. Rub in butter and flour, and brown in an oven. Fry in four table- spoonfuls of chicken fat or butter, for about twenty minutes, a small carrot, onion and parsnip, all cut into dice. When the chicken is browned, put it in a stew-pan with the cooked vegetables and one quart of white stock. Then into the fat in which the vege- tables were fried, put two table-spoonfuls of flour, and cook until brown. Stir this in with the chicken. Add the liver, POULTRY AND GAME. ir>. mashed fine, one table-spoonful of capers and salt and pep- per to taste. Cook very gently three-quarters of an hour ; then add one -fourth of a pound of mushroom

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