Stewed Chicken A La Sicilienne

Ingredients

• Cut a nice and tender chicken in the usual way
• an ounce of butter
• two ounces of streaky bacon cut in dice
• a shred onion
• moisten with either a pint of broth or water
• season with salt
• pepper
• and a bay-leaf
• Meanwhile prepare a Sicilian sauce (Na 211)
• and a puré of chesnuts (No. 237)

Method

1. 1

   Cut the chicken and fry it with butter, bacon, and onion until brown.

2. 2

   Moisten with broth or water, season, and simmer for 20 minutes.

3. 3

   Prepare Sicilian sauce and chestnut puré.

4. 4

   Once chicken is cooked, serve on puré with sauce.

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 LA SICILIENNE. Cut a nice and tender chicken in the usual way ; place the pieces in a saut^-pan with an ounce of butter, two ounces of streaky bacon cut in dice, and a shred onion ; fry them to a nice brown on a brisk fire; moisten with either a pint of broth or water ; season with salt, pepper, and a bay-leaf, and let it simmer for about twenty minutes. Meanwhile prepare a Sicilian sauce (Na 211) and a pur^ of chesnuts (No. 237)

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