Stewed Chicken A La Provençale

Ingredients

• two large onions
• half a gill of olive-oil
• a tender chicken
• a bay-leaf
• a crushed clove of garlic
• half a pound of fresh mushrooms
• four shalots chopped fine
• a tablespoonful of chopped parsley
• a gill of Madeira wine
• a gill each of either Espagnole sauce or good broth
• and Tomato sauce

Method

1. 1

   Fry sliced onions in olive oil until light brown.

2. 2

   Add chicken pieces, season, and fry for twenty minutes.

3. 3

   Stew mushrooms and shallots with parsley, moisten with oil and wine, and add sauces.

4. 4

   Simmer chicken with sauce for eight minutes, dish up, pour sauce over, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 131. The excerpt below is the record exactly as published.

STEWED CHICKEN A LA PROVENgALE. Slice two large onions into rings, and fry them in a saut4-pan with half a gill of olive-oil, till of a nice light- brown colour; then add the pieces of a tender chicken, cut as for stewed chicken and risotto; season with salt and pepper, a few sprigs of parsley, a bay-leaf, and a crushed clove of garlic. Fry these on a brisk fire to a nice brown colour, for about twenty minutes. Mean- while stew for five minutes in a stewpan half a pound of fresh mushrooms and four shalots chopped fine, together with a tablespoonful of chopped parsley. Moisten the whole with a tablespoonful of salad-oil and a gill of Madeira wine; then add a gill each of either Espagnole sauce or good broth and Tomato sauce

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