Chicken Purloo

Name: Chicken Purloo
Yield: Yields 6 to 8 servings
Cuisine: United States
Ingredients: Salt and freshly ground black pepper; ½ ounce (15 g) dried French cèpes or Italian porcini, chopped; ¼ teaspoon dried basil; ¼ to ½ teaspoon dried red pepper flakes; 1 14-ounce (400 g) can whole Italian tomatoes, drained and chopped; 1 teaspoon dried thyme; 3 garlic cloves, chopped; 3 tablespoons flour; ¾ cup (180 ml) chopped celery; ¾ cup (180 ml) chopped, peeled carrot; 6 slices of bacon (approximately 5 ounces or 140 g); 2½ cups (590 ml) chopped onion; 1 chicken weighing about 4 pounds (1800 g), poached; 6 cups (1410 ml) hot, cooked rice; 1½ tablespoons chopped fresh parsley; 2 ounces (60 g) cold butter

Preparation info

Yields
6 to 8
servings

Difficulty
Medium

Appears in

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

About

Ingredients

1 chicken weighing about 4 pounds (1800 g), poached

Americas
United States
Main course

Method

Bone, skin, and chop the chicken into regular pieces ¾ inch by 1¼ inches (2 × 3 cm). Chop the bacon and render