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Chicken with Tomatoes

Name: Chicken with Tomatoes
Yield: 1 servings
Ingredients: the chicken; the tomatoes, peeled and cut in small pieces; the onion finely chopped; the stock; pepper; salt; the sherry; the parsley

From Cookery for every household, 1914

Serves 1

Serve with watercress, and tomatoes can be served separately. Accompany with celery or French beans.

Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

461Calories

35 gProtein

21 gCarbs

26 gFat

Full nutrition (33 nutrients)

Calories461 kcal

Protein35 g

Carbohydrates21 g

Fiber4.5 g

Sugars11 g

Total Fat26 g

Saturated Fat7.4 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.6 g

Cholesterol128 mg

Sodium227 mg

Potassium927 mg

Calcium75 mg

Iron2.5 mg

Magnesium69 mg

Phosphorus334 mg

Zinc2.8 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0.3 mcg

Vitamin C39 mg

Vitamin A148 mcg

Vitamin E1.4 mg

Vitamin K77 mcg

Vitamin B60.9 mg

Vitamin B120.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)13 mg

Folate67 mcg

Choline122 mg

Caffeine0 mg

Water403 g

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 443. The excerpt below is the record exactly as published.

the chicken, and brown it on all sides. Melt the rest of the fat in a frying pan, and when hot put in the tomatoes, peeled and cut in small pieces, and the cnion finely chopped. Fry these slowly about ten minutes, and then add them to the browned chicken. Season with pepper and salt, and pour in the stock. Now 278 COOKERY FOR EVERY HOUSEHOLD cover the saucepan closely and cook the contents in the oven, or by the side of the fire, until the chicken is quite tender. The time will depend very much upon the size and age of the bird. If necessary a little extra stock may be added during the cooking, but the tomatoes should not be made too liquid. When ready, lift the chicken on to a hot dish, and remove the trussing thread or string. Skim any superfluous grease off the tomatoes, add the sherry

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