Smothered Chicken

Ingredients

• Cut a tender fowl into pieces for serving
• spread with 2 T butter
• Add 1 c boiling water
• Add 1 c cream
• 2 c fresh mushrooms cut into small pieces
• thicken the gravy with a roux made of 1 T butter and 1 T flour

Method

1. 1

   Cut the chicken into pieces, spread with butter, sprinkle with salt and pepper, and arrange in a stewpan.

2. 2

   Add boiling water, cover, and cook slowly until tender.

3. 3

   For a young fowl, 1 hour will be ample.

4. 4

   Add cream and mushrooms, recover, cook for 10 minutes longer, thicken the gravy with a roux, and cook for 3 minutes, stirring all the time.

5. 5

   Serve at once.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 213. The excerpt below is the record exactly as published.

SMOTHERED CHICKEN NEW POTATOES SALAMAGUNDI SALAD PEACH PARFAIT CAKE Smothered Chicken Cut a tender fowl into pieces for serving, spread with 2 T butter, sprinkle with salt and pepper, and arrange in a stewpan. Add i c boiling water, cover, and cook slowly until the chicken is tender. For a young fowl, i h will be 384 LESSONS IN COOKING ample. Longer time will be required for an old one. Add I c cream and 2 c fresh mushrooms cut into small pieces. Recover, cook 10 m longer, thicken the gravy with a roux made of i T butter and i^ T flou

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