Pollo Grillettato All’Aretina

Chicken Sauté Aretina

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 2 or 3 very young chickens or poussins
  • 2 or 3 onions
  • ½ pint of stock
  • 1 gill of white wine
  • ½ pint of shelled peas
  • 1 cupful of rice, salt, pepper and a little oil.


Cut the chickens in joints and brown in hot oil with the chopped onion, seasoning with salt and pepper. When brown, add the stock, the wine, the rice and peas, and stew gently till the rice and peas are quite tender.