Season the pieces of chicken and sauté them in oil and butter. When two-thirds cooked, drain off some of the fat and add
When the onion is slightly coloured, add
Finish cooking together until almost all of the moisture has been evaporated.
Arrange the chicken in a dish with the garnish on top and surround with whole small stuffed tomatoes or stuffed halves of tomatoes.
© 1903 All rights reserved. Published by Taylor and Francis.