Pepitoria De Gallina a La Española

Name: Pepitoria De Gallina a La Española (Fricassée of Fowl à l’espagnole)
Cuisine: Spain
Ingredients: 1 tablespoon of chopped onion, cooked peas, white wine, stock, a pinch of saffron and of nutmeg, mixed herbs, a little flour, salt and pepper.; 1 tablespoon of chopped onion, cooked peas, white wine, stock, a pinch of saffron and of nutmeg, mixed herbs, a little flour, salt and pepper.; 1 tablespoon of chopped onion, cooked peas, white wine, stock, a pinch of saffron and of nutmeg, mixed herbs, a little flour, salt and pepper.; 1 tablespoon of chopped onion, cooked peas, white wine, stock, a pinch of saffron and of nutmeg, mixed herbs, a little flour, salt and pepper.; 1 tablespoon of chopped onion, cooked peas, white wine, stock, a pinch of saffron and of nutmeg, mixed herbs, a little flour, salt and pepper.; 1 tablespoon of chopped onion, cooked peas, white wine, stock, a pinch of saffron and of nutmeg, mixed herbs, a little flour, salt and pepper.; 1 tablespoon of chopped onion, cooked peas, white wine, stock, a pinch of saffron and of nutmeg, mixed herbs, a little flour, salt and pepper.; 1 tablespoon of chopped onion, cooked peas, white wine, stock, a pinch of saffron and of nutmeg, mixed herbs, a little flour, salt and pepper.; One fowl; 1 tablespoon of chopped onion, cooked peas, white wine, stock, a pinch of saffron and of nutmeg, mixed herbs, a little flour, salt and pepper.

Fricassée of Fowl à l’espagnole

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

One fowl
1 tablespoon of chopped onion, cooked peas, white wine, stock, a

Europe
Spain
Dinner
Side dish

Method

Joint the fowl and put the joints in a saucepan with oil or lard, with the chopped onion, and season with salt, pepper and mixed herbs. When the chicken begins to brown sprinkle it with flour. Add the white wine, let it reduce a little, then add the stock and simmer till tender, skim