Chicken Valencienne

Ingredients

• a nice young chicken
• a thin slice of fat bacon
• one small Spanish onion
• one ounce of lean, raw ham
• one clove of garlic
• a tablespoonful of salad oil
• two gills of raw Italian rice
• four Chili peppers
• a tablespoonful of salt
• half a teaspoonful of pepper
• sprig of parsley

Method

1. 1

   Prepare the chicken and place it in an earthen pot with bacon, onion, ham, garlic, and salad oil.

2. 2

   Roast until golden, then add rice, chili peppers, salt, pepper, parsley, broth, and wine.

3. 3

   Cover and cook for 1 hour.

4. 4

   Serve chicken on rice.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 60. The excerpt below is the record exactly as published.

Chicken Valencienne, — Procure a nice young chicken about two and a half to three pounds. Cut off the head and feet, singe, draw, wfipe, dry, and truss nicely. Arrange and tie a thin slice of fat bacon over the breast of the chicken. Peel and cut into half-inch squares one small Spanish onion, one ounce of lean, raw ham, and one clove of garlic (if liked). Place these in an earthen pot, if possible, sufficiently large to hold the chicken ; add a tablespoonful of salad oil. Lay the chicken over, and place the pot in a very hot oven for ten minutes, or until it gets a nice golden colour; add two gills of raw Italian rice, four Chili peppers, season with a tablespoonful of salt and half a teaspoonful of pepper, and sprig of parsley

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