Chicken Sauté à La Portugaise

Galinha Cerehada Á Portuguesa

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

The chicken is jointed into 8 pieces, which are cooked to a rich golden colour in a little oil and butter. One chopped onion and 1 clove of garlic are then added and, when the onion is slightly golden, 2 or 3 chopped tomatoes are added, and 2 ozs of small, previously cooked mushrooms. The dish is seasoned with salt and pepper. Simmer gently for ¾ hour, put the pieces of chicken on a hot dish, pour the sauce and the mushrooms over them and garnish with small cooked tomatoes.