Spanish Chicken

Ingredients

• a spring chicken
• 1 onion
• 2 cloves of garlic
• 1 cup of tomato sauce
• 1 glass of sherry wine
• season with salt
• season with pepper

Method

1. 1

   Cut chicken into pieces, season with salt and pepper, and fry until brown.

2. 2

   Remove chicken, add chopped onion, garlic, and tomato sauce.

3. 3

   Cover and simmer, then add chicken and sherry.

4. 4

   Cook for ten minutes and serve hot with boiled rice.

Nutrition per serving

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 22. The excerpt below is the record exactly as published.

Spanish Chicken. Cut a spring chicken into pieces at the joints ; season with salt and pepper and fry until brown. Remove the chicken; add i onion, 2 cloves of garlic chopped and i cup of tomatO'Sauce. Cover and let simmer ; then add the chicken with i glass of sherry ' wine. Cook ten minutes. Serve hot with boiled rice. 17.— Polish Shrimp Salad. Drain i cup of shrimps and i can of sar- dines; cut into small pieces. Add 3 hard- boiled eggs, I small onion, a few capers and gherkins chopped fine and chopped parsley. Mix with }( cup of vinegar. Line the salad Aagust bowl with the crisp lettuce leaves. Add the salad and poui over a mayonnaise dressing and serve. i8. — Dutch Apple Pudding. Peel and t:hop apples ; mix with % cup of uuts, raisins, the juice and rind of J4 lemon and I toblespoonful of brandy. Then add the ytriks of 4 eggs and the whites beaten to a stiff froth. Let bake in a moderate oven until done. Serve cold. 19. — Bavarian Potatoes. Peel and cook some new potatoes with i sliced onion, salt and pepper, until tender. Then brown i tablcspoonful of flour in 2 tea- spoonfuls of butler ; add J^ cup of water ; let boil well with some chopped parsley, salt and pepper; then add the potatoes and let simmer five minutes. Serve hot. aa — Spanish Steak Roll. Cut thin slices from the round steak ; then chop I onion, 3 tomatoes, some celery, parsley and 2 hard-boiled eggs and season August with salt and pepper. Mix with butter and fine bread-crumbs ; then spread the mixture on the steak, and roll up. Sprinkle with flour; lay closely in a pan of hot dripping ; cover and let simmer until tender. Serve hot, garnished with olives and parsley. ai. — Oriental Cabbage. Chop a small head of cabbage, then fry i onion

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