Chicken A La Stanley

Ingredients

• 6 tablespoons butter
• 1 cup Chicken Stock
• 1 large onion, thinly sliced
• 2 broilers, cut in pieces for serving
• Salt
• Pepper
• 2 bananas

Method

1. 1

   Melt 4 teaspoons butter, add onion and broilers.

2. 2

   Cover, cook slowly 10 minutes.

3. 3

   Add stock and cook until meat is tender.

4. 4

   Remove chickens, rub stock and onion through sieve.

5. 5

   Thicken with remaining butter and flour cooked together.

6. 6

   Add cream.

7. 7

   Season with salt and pepper.

8. 8

   Pour sauce around chicken, garnish with bananas cut in diagonal slices and sautéed in butter.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 141. The excerpt below is the record exactly as published.

CHICKEN A LA STANLEY 6 tablespoons butter 1 cup Chicken Stock (p. 151) 1 large onion, thinly sliced 1% tablespoons flour 2 broilers, cut in pieces 1% cup cream for serving Salt, pepper 2 bananas

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