Spring Chicken Monaco

Ingredients

• 2 young spring chickens
• 2 tablespoonfuls of oil
• 2 rashers of bacon
• a tumblerful of claret
• a gill of any good stock
• a teaspoonful of chopped chives
• 1 clove of garlic
• 10 tarragon leaves
• a small truffle

Method

1. 1

   Cut chickens into 6 pieces.

2. 2

   Heat oil in a stew-pan, brown chicken pieces, and add bacon.

3. 3

   Strain oil, add claret and stock, then chives, garlic, tarragon, and truffle.

4. 4

   Stew for one hour, thicken sauce if needed, and pour over chicken.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 57. The excerpt below is the record exactly as published.

Spring Chicken Monaco. — Take 2 young spring chickens, singe, draw, and cut off necks and feet. Cut each chicken into 6 pieces. Put 2 tablespoonfuls of oil into a shallow stew-pan ; as soon as the oil is very hot throw in the pieces of chicken, let them cook over the gas for a few minutes until each side is thoroughly brown. Cut up 2 rashers of bacon into small pieces, and cook for another two minutes. Strain off the oil from the pan, and in place of it add a tumblerful of claret. Let this cook for another 2 minutes, add- ing a gill of any good stock. Finally add a tea¬ spoonful of chopped chives, 1 clove of garlic, 10 tarragon leaves, and a small truffle

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