Stewed Chicken, Housewife Style

Ingredients

• a quarter of a pound of butter
• a middle-sized onion
• a carrot
• four tablespoonfuls of flour
• a pint and a half of good stock
• four ripe tomatoes
• half a pound of fresh mushrooms
• a tablespoonful of chopped parsley

Method

1. 1

   Cut up a chicken and fry a shredded onion and carrot in butter for five minutes.

2. 2

   Add chicken pieces, season with salt and pepper, and fry for another five minutes.

3. 3

   Add flour, fry for three minutes, then moisten with stock and tomatoes.

4. 4

   Stir until boiling, then simmer for twenty minutes with the lid on.

5. 5

   Add mushrooms and parsley, simmer for another ten minutes, season well, dish up, and serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 130. The excerpt below is the record exactly as published.

STEWED CHICKEN, HOUSEWIFE STYLE. Cut up a chicken ; shred a middle-sized onion and carrot ; fry these in a stewpan for five minutes with a quarter of a pound of butter, stirring the while with a wooden spoon ; add the pieces of chicken, season with salt and pepper, and continue the frying and stirring for another Civq minutes. Spread four tablespoonfuls of flour; fry for three minutes longer, and moisten with a pint and a half of good stock and four ripe tomatoes cut in quarters ; stir the contents till boiling to prevent burning, and simmer twenty minutes with the lid on. Add half a pound of fresh mushrooms properly cleaned and a table- spoonful of chopped parsley; simmer for another ten minutes; see that the sauce is well seasoned; dish up, and serve. 606. STEWED CHICKEN A LA CHASSEUR. Select a nice tender chicken ; draw, singe, and cut it up in the same style as the foregoing ; place the pieces in a saut^-pan with two tablespoonfuls of olive-oil and one ounce 302 PRACTICAL HOUSEHOLD COOKERY. of butter; fry these over a brisk fire for &ve minutes; sprinkle in two shalots chopped fine; stir the contents over the fire for another five minutes ; moisten with half a pint of dry white wine ; add a quarter of a pound of fresh mushrooms properly cleaned and finely sliced 7 season with salt, pepper, and two bay-leaves. Ck>ntinue the stewing for fifteen minutes longer, taking care to turn the meat over as required ; then add a piece of glaze the size of a nut and a simiLir quantity of fresh butter ; stir it till properly melted, and when done dish up the pieces of chicken. Squeeze the juice of a lemon and add a teaspoonful of finely chopped parsley to the sauce ; stir it over the fire for a few seconds ; pour it over the chicken, and serve. 607. FRICASSEE OF CHICKEN. Gut up a good chicken as in No. 602 ; drop the pieces into a basin containing two quarts of clear lukewarm water, and let them soak for fifteen minutes; drain and put into a stewpan with one quart of water, an onion with a clove stuck in it, a "bouquet garni," a sliced carrot, and the quarter of a head of celery ; season well with salt and pepper, and boil it ; skim carefully, then simmer for about half an hour with the pan partly covered, when the pieces of chicken will be done. Strain the broth through a colander into a basin and keep it apart; immerse the pieces of chicken in cold water and drain them on a clean cloth. Meanwhile stir for five minutes in a stewpan over the fire without browning, two ounces of flour, with the same quantity of very fresh butter ; add gradually the chicken broth and the liquor in which half a pint of champignons have boiled for five minutes ; stir the contents well whilst over the fire, so as to work it into a smooth sauce till it boils, when the stewpan must be drawn from the fire ; let it simmer for about half an hour, in order to throw up the PRACTICAL HOUSEHOLD COOKERY. 303 scum ; then skim it, and thicken the sauce with the yolks of four eggs, in the usual way ; stir this over the fire until it is nearly boiling, pass it through a tammy or gravy- strainer into the stewpan already containing the pieces of chicken; add to it the cooked champignons and an ounce of butter; stir this gently over the fire, and when near ebullition dish up the pieces of chicken in the usual manner; pour the sauce over; garnish with the cham- pignons and fried croiitons, and serve. 608. 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

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