Stewed Chicken with Risotto

Ingredients

• Select a nice plump tender chicken
• two ounces of butter
• a pint and a half of good broth
• a gill of Marsala
• salt to taste
• pepper to taste
• a pinch of grated nutmeg

Method

1. 1

   Cut chicken into joints, fry in butter until brown.

2. 2

   Moisten with broth and Marsala, season, and simmer until done.

3. 3

   Prepare risotto, add gravy to it, and arrange chicken pieces on top before serving.

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 WITH RISOTTO. Select a nice plump tender chicken, draw and singe it over the flame of a gas-burner, cut it up in small joints in the following manner : — Lay the chicken on the table with the head towards you, and with a sharp knife in the right hand cut off the neck, then the wings or pinions at the second joint, then the legs at the knotty bend of the first joint; then make an incision from the point of the breast-bone to the wing-joint on both sides ; turn the chicken round and make two other incisions to separate the thighs from the body; take off both wings and thighs, by laying the chicken on its side; separate the breast from the back and cut across in two. Put 300 PRACTICAL HOUSEHOLD COOKERY. these pieces in a saut^pan with two ounces of butter and fry them to a nice brown ; moisten with a pint and a half of good broth and a gill of Marsala; season with salt, pepper, and a pinch of grated nutmeg ; simmer with the lid on till the pieces of chicken are done, which will take about half an hour. Meanwhile prepare a thick risotto (see Risotto). When the chicken is ready, remove the pieces on to a dish and keep them hot ; add the gravy to the risotto ; stir, and dish it up when cooked ; arrange the pieces of chicken nicely on the top; place the two pieces of the back in the middle of the dish ; lay across, one over the other, the two legs, the two pieces of neck, and the pinions ; fill up the other two openings or squares thus formed with the thighs and wings, and cover the lot with the two pieces of breast, and server 603. STEWED CHICKEN A LA MARENGO. Cut a tender chicken in small joints as in the foregoing. Melt in a saut6-pan an ounce of butter with a gill of salad- oil ; add a bruised clove of garlic, a bay-leaf, two sprigs of thyme, salt and pepper to taste

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