Stewed Chicken, A L'Espagnol

Ingredients

• Chicken, large, 1
• Butter, 1/2 cup
• Onions, 2
• Tomatoes, 1 can
• Olives, stoned and minced, 1 cup
• Green peppers, 1
• Peas, 1 can
• French mushrooms, 1 can
• Salt, pepper, flour

Method

1. 1

   Select a large fowl, joint it, and cut each joint in half.

2. 2

   Wipe each piece, sprinkle with salt and pepper, and roll in flour.

3. 3

   In a large pot, melt butter and brown the chicken lightly on both sides.

4. 4

   Remove and set aside.

5. 5

   Stir in chopped onions, cook for a minute, then add tomatoes, olives, pepper, and onion juice.

6. 6

   Simmer for 10 minutes, return chicken to the pot, cover with cold water, and simmer until tender.

7. 7

   Add peas and mushrooms, thicken with butter and browned flour, and serve in a deep dish lined with toast.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 29. The excerpt below is the record exactly as published.

STEWED CHICKEN, A L'ESPAGNOL Chicken, large, 1, Butter, l^ cup, Onions, 2, Tomatoes, 1 can, Olives, stoned and minced, 1 cup, Green peppers, 1, Peas, 1 can, French mushrooms, 1 can, Salt, pepper, flour

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