Chicken (Neapolitan)

Ingredients

• Cut up a fowl
• a little butter
• salad oil
• six tomatoes
• some mushrooms chopped very fine
• two tablespoonfuls of very good broth
• a very little garlic

Method

1. 1

   Cook fowl in butter and oil until light brown.

2. 2

   Add tomatoes, mushrooms, broth, and salt.

3. 3

   Cook slowly for two hours, covered tightly, and serve hot.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 18. The excerpt below is the record exactly as published.

hicken. (Neapolitan) II re dei Cuochi Cut up a fowl and cook it in a stewpan with a little butter and salad oil till light brown ; then add six tomatoes, some mushrooms chopped very fine, and two table-spoonfuls of very good broth ; add salt to taste. Cook slowly for two hours, keeping the stewpan tightly covered, adding a very little garlic

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