Stewed Chicken A L'Africaine

Ingredients

• a chicken
• half a pound of raw ham or gammon
• two ounces of clarified butter
• a small bouquet garni
• three parts of a pint of good white stock
• a gill of French white wine
• a small piece of glaze
• half a teaspoonful of curry paste
• half a pound of fresh mushrooms

Method

1. 1

   Cut chicken and ham, fry in clarified butter with bouquet garni until golden.

2. 2

   Drain fat, moisten with stock and wine, add glaze, curry paste, and mushrooms.

3. 3

   Boil for fifteen minutes, remove bouquet garni, add butter and lemon juice, dish up chicken and ham, pour sauce over, and serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 132. The excerpt below is the record exactly as published.

STEWED CHICKEN A L'AFRICAINE. Cut up a chicken as for stewed chicken and risotto; cut also half a pound of raw ham or gammon in slices 304 PRACTICAL HOUSEHOLD COOKERY. three inches long by about two wide ; melt two ounces of clarified butter in a stewpan ; add the pieces of chicken and ham, together with a small " bouquet garni " composed of parsley, thyme, bay-leaf, and a clove of garlic ; season with a small pinch of cayenne, and fry it over a good fire till the pieces of chicken have acquired a nice golden colour; drain off the fat; moisten with three parts of a pint of good white stock (veal broth), a gill of French white wine, a small piece of gla^e, half a teaspoonful of curry paste, and half a pound of fresh mushrooms

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