Name: Poulet Sauté à La Créole (Chicken Sauté à la Créole)
Cuisine: United States
Ingredients: 6 large tomatoes; 2 large onions; 2 cloves of garlic; 6 fresh sweet green peppers or pimientos; 2 or 3 sprigs of thyme and parsley; 1 bayleaf; 2 tablespoons of butter; 2 spring chickens; 1 pint of stock or water, salt and pepper.; 2 of flour

Preparation info

Difficulty
Medium

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

2 spring chickens
6 large tomatoes
2 large onions

Method

Divide the chickens into joints, and season well with salt and pepper. Melt the butter in a saucepan and, when hot, put in the pieces of chicken and cook till a golden brown on all sides. Slice the onions, add to the chicken and brown lightly. Then sprinkle with the flour, mix well and cook till the flour browns. Now put in the sliced tomatoes, the chopped garlic and herbs, and