Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

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  • 3½-4 lb. chicken, cut into serving pieces
  • Salt, freshly ground pepper to taste
  • 2 tablespoons


Season chicken pieces with salt, pepper, and Worcestershire sauce. Heat the oil in a large, heavy, covered frying pan, and sauté the chicken pieces until golden. Add stock or water to cover and simmer, covered, until half-done, about 15 minutes. Remove from heat, drain stock from pan and reserve it. Heat the butter in another skillet and sauté the onion and garlic until golden brown. Add the ri