Chicken en Matelote (Normandy)

Ingredients

• a nice chicken
• 6 small onions
• a carrot, sliced
• 6 small mushrooms
• 6 parsnips
• parsley
• thyme
• sweet marjoram
• salt
• enough stock to cover
• i anchovy, cut up
• i teaspoonful of capers
• i glass of claret

Method

1. 1

   Joint the chicken and fry in butter.

2. 2

   Add onions, carrot, mushrooms, parsnips, parsley, thyme, marjoram, salt, and stock.

3. 3

   Simmer for 30 minutes.

4. 4

   Strain sauce, add anchovy, capers, and claret.

5. 5

   Return to chicken, cook for 20 minutes, and serve with toast.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 28. The excerpt below is the record exactly as published.

o small mushrooms. Season and cook carefully and pour around the chicken, first adding a little chopped parsley and the juice of a lemon to the sauce. CHICKEN (as cooked in Spain and Portugal). Clean and cut up a fat fowl, fry it in 2 ounces of butter with i ounce of ham and an onion, chopped fine. Add i quart of consomme, i pint of stewed tomatoes, i dozen bits of ochra, i cup 74 With a Saucepan over the Sea of rice, and i green pepper, free from seeds and sliced. Season and cook, closely covered, for ij4 hours. CHICKEN, STEWED (as cooked in Hungary). Clean and truss a fat fowl ; fill it with bread- crumbs, onion, herbs, and yolk of an egg. Tie the breast with slices of lemon and salt pork, then wrap in oiled paper. Add i onion, i clove, and some parsley and i cup of white stock, or enough to cover it. Cook, covered, i hour. Strain the sauce, add i cup of hot cream, a pinch of paprika, some butter, the yolk of an egg, and some parsley. Pour around the chicken and serve with rice. PRIED CHICKEN (as cooked in Florence). Cut up a fat fowl and parboil it in i pint of white stock. Drain it, reduce the stock, and add the yolks of 2 eggs and the juice of a lemon, and strain it. Dip the chicken in the sauce, then in crumbs and grated cheese, and fry brown. Serve the rest of the sauce in a bowl. CHICKEN A LA CRECI. (Flanders.) Chop }4 pound of bacon, fry it with 12 tiny white onions, 1 2 button mushrooms, 2 carrots, and 6 chestnuts ; cut into dice in 2 ounces butter. Add a large chicken, which has been cut up and cooked 75 With a Saucepan over the Sea for ^ hour in some broth. Add also salt and pepper, a blade of mace, and a glass of white wine or sherry. Cook, covered, for 40 minutes and serve hot. CHICKEN EN MATELOTE. (Normandy.) Joint a nice chicken and fry it in butter. Add 6 small onions and a carrot, sliced, 6 small mush- rooms and 6 parsnips, cut into dice, parsley, thyme, sweet marjoram, salt, and enough stock to cover. Simmer in a closed pot for ^ hour. Strain the sauce and add to it i anchovy, cut up, i teaspoon- ful of capers, and i glass of claret

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