Chicken Piquante

Ingredients

• Cut up a chicken
• four medium-sized potatoes
• two tablespoons hot fat
• two tablespoons olive oil
• six large, sweet red peppers
• one cup of cheese

Method

1. 1

   Cut up a chicken in small pieces and cover with water, stewing until nearly tender.

2. 2

   Add halved potatoes and boil slowly.

3. 3

   Fry sliced onions in hot fat, add the pulp of soaked red peppers, cook briefly, then add olive oil and cheese.

4. 4

   Stir until melted, pour over chicken and potatoes, and bring to a boil.

Nutrition per serving

As published

This recipe was extracted from Council cook book (1908), page 22. The excerpt below is the record exactly as published.

Chicken Piquante. Cut up a chicken in small pieces. Cover with water, and stew until nearly tender; then add four medium-sized potatoes, cut in halves, and boil slowly. Half an hour before serving, fry, two sliced onions brown in two tablespoons hot fat; add the pulp of six large, sweet red peppers (soaked overnight and pressed through a colander) ; cook for two minutes, then add two tablespoons olive oil, and when very ""■ SPECIAU ART EXHIBITIONS During Winter and Spring in Our New Gallery Fine Selection of Mirrors, Framed and Unframed Engrravingrs and Photo- erapha Suitable for Gifts. Framing and Gilding Objects of Art at HELQESEN'8, 2239 FILLMORE ST., near Clay 72 COUNCIL COOK BOOK. hot add one cup of cheese

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