1913 - Dishes and Beverages of the Old South

Chicken Saute A La Creole

DDV CULINARY

Clean, singe and cut in joints two spring chickens,
dividing the breasts lengthwise, and cutting drumsticks from thighs.
Season well with salt and pepper.
Melt in a frying pan two large tablespoonfuls butter,
add the chicken, and let it brown slowly for five minutes.
Have three large onions sliced thin--
add them and let brown but take care not to scorch in the least.
Dredge in two tablespoonfuls flour, and let it brown.
Then put in half a dozen large tomatoes peeled and sliced,
let them brown but cook slowly, letting the pan barely simmer.
Add chopped parsley,
thyme and bay leaf,
also two cloves of garlic finely minced,
and if you have them, half a dozen sweet green peppers, freed of seed and cut in shreds.
Stir well, cover and let smother for twenty minutes,
stirring now and then, but keeping the pan covered.
Add a cup of consomme if in hand, otherwise a cup of boiling water,
cook very slowly a full half hour, seasoning to taste.
After seasoning, cook ten minutes longer.
Serve very hot.