Poulet en Capilotade

Name: Poulet en Capilotade
Yield: Serves 4
Cuisine: French
Ingredients: two teaspoonfuls of capers; bunch of herbs; a thread of vinegar; two tablespoonfuls of tomato purée; olive oil; aubergines; butter; chicken; a teaspoonful of sugar; a tumbler of broth; salt; a glass of white wine; green peas; a large onion

Preparation info

Serves
4

Difficulty
Easy

Appears in

Plats du Jour

By Patience Gray and Primrose Boyd

Published 1957

About

Here is a sauce in which the remains of a cold chicken, say about half of it, roasted or boiled, can be served very quickly.

Ingredients

chicken
a large onion
butter
a glass of white wine

Europe
France
Stew
Mediterranean

Method

Cut what is left of the chicken into respectable pieces. Hash a large onion and fry it in butter till it is lightly browned. Pour on a glass of white wine and a thread of vinegar. Reduce the liquid. Add two tablespoonfuls of tomato purée and a tumbler of broth. Season with salt, a teaspoonful of suga