Chicken with Olives and Mushrooms

Ingredients

• half the flour
• half the stock
• the remainder of the butter
• half the pepper
• two teaspoonfuls of the salt
• the chickens
• the olives
• the mushrooms
• strained tomato

Method

1. 1

   Brown the vegetables, add half the flour, and stir until brown.

2. 2

   Gradually add half the stock and herbs, then cook slowly for 40 minutes.

3. 3

   Season chicken with salt and pepper, fry in butter for 25 minutes.

4. 4

   Make a smooth mixture with remaining flour and stock, cook for 3 minutes, then add to sauce.

5. 5

   Combine chicken, olives, mushrooms, and strained tomato in a stew-pan, strain sauce over, and simmer for 15 minutes.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 181. The excerpt below is the record exactly as published.

half the flour, and stir until it is brown. Draw back to a cooler place, and gradually add half the stock. Stir until it boils up ; then add the herbs and cloves. Set the pan back where its contents will cook slowly for forty minutes. Have the chickens drawn, singed, wiped, and then cut in joints, as for a stew. Season with half the pepper and two teaspoonfuls of the salt. Put the remainder of the butter on the fire in a large frying-pan, and when it becomes hot, put in the chicken. Fry slowly for twenty -five minutes ; then take up. Now pour about two table-spoonfuls of the fat remaining in the pan into a small frying-pan, and set aside. Put the remaining half of the flour in the pan from which the chicken was taken, and stir until a smooth and frothy mixture is formed. Draw the pan back, and add the rest of the stock. Cook for three minutes, and then add to the sauce in the stew-pan. Put the chicken, olives, mushrooms, and strained to- mato into a large stew-pan. Strain the sauce upon them, and place on the fire. Simmer gently for fifteen minutes. While the chicken is cooking in the sauce, fry the eggs in the butter that was poured into the small frying- pan. They are not to be fried in the ordinary shape. Break the eggs, one at a time, into a small cup. Let the butter get hot in the pan. Now, with the left hand, tip the pan forward so that all the butter shall flow to one spot. Drop the egg into it ; and as soon as it hardens a little on one side, turn it, and cook on the other side. ENTRIES. 345 This should give an oblong shape. Take up the egg as soon as it is slightly browned. Cook all in the same manner. Take up the chicken, and arrange it in a pyramid on a large dish. Garnish with the olives

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