Pollitos Salteados

Young Chickens Sautés

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • Two small chickens, a few dice of ham, tomato purée
  • 1 or 2 onions, stock
  • 1 glass of sherry, the bottoms of small artichokes, a few potatoes, cut in dice, butter, mixed herbs, salt and pepper.


The chickens are browned in butter and oil, with the ham, cut in dice, the chopped onions, mixed herbs, and seasoned with salt and pepper. When nicely coloured they are moistened with the wine, the tomato purée and a little stock. The pan is covered and put in the oven till the chickens are tender. They are served with the artichoke bottoms, cooked and covered with tomato purée and with dice of fried potatoes. The sauce is poured over the chickens.