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Pollo Alla Cacciatora (Stewed Chicken)
From Banquets of the nations, 1911
Serves 6
Serve surrounded with nouille paste.
Presented as published in 1911. 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
145Calories
15 gProtein
13 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories145 kcal
Protein15 g
Carbohydrates13 g
Fiber3.7 g
Sugars7.3 g
Total Fat5.6 g
Saturated Fat1.5 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.4 g
Cholesterol23 mg
Sodium240 mg
Potassium1047 mg
Calcium31 mg
Iron1.8 mg
Magnesium37 mg
Phosphorus306 mg
Zinc2 mg
Copper0.9 mg
Manganese0.2 mg
Vitamin D0.6 mcg
Vitamin C9.2 mg
Vitamin A96 mcg
Vitamin E0.2 mg
Vitamin K4.7 mcg
Vitamin B60.5 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)12 mg
Folate58 mcg
Choline71 mg
Caffeine0 mg
Water327 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 228. The excerpt below is the record exactly as published.
Pollo Alla Cacciatora. (Stewed Chicken.) Dress and cut in eight pieces a plump chicken. Fry a sliced onion, a sliced carrot, and a piece of ham in a little oil. When browned, take out the vegetables and fry the pieces of chicken for five minutes. Pour in two cupfuls of stock, add two dozen fresh mushrooms and half a breakfastcupful of pickles (rather more than less), also pepper, salt, a bay leaf, and some fine herbs. Stew very slowly for an hour. Strain the gravy and add it to a large cupful of Palermo sauce
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