Fricasseed Chicken (Fricase de Pollo)

Ingredients

• 1 young chicken
• Salt
• Pepper
• Flour
• 1 onion
• 2 garlic cloves
• Fat
• 6 stuffed olives
• 1 cup green olives
• 1 tablespoon chopped parsley
• 1 cup tomato juice
• 2 tablespoons toasted bread, ground fine
• 1/4 teaspoon sage

Method

1. 1

   Joint the chicken, season and dredge with flour.

2. 2

   Chop the onion and garlic fine and fry with the chicken in fat.

3. 3

   When the chicken is brown and tender take up and keep hot.

4. 4

   Pour off all the fat from the pan except 1 tablespoon and add to it the olives, both green and stuffed, and the parsley.

5. 5

   Stir well together and then add the tomato juice, bread crumbs and sage.

6. 6

   Season if necessary.

7. 7

   Simmer 10 minutes, and serve either in a boat or poured over the chicken.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 65. The excerpt below is the record exactly as published.

FRICASSEED CHICKEN (Fricase de Polios) 1 young chicken Salt Pepper Flour 1 onion 2 garlic cloves Fat 6 stuffed olives 1 cup green olives 1 tablespoon chopped parsley 1 cup tomato juice 2 tablespoons toasted bread, ground fine

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