Chicken Saute a La Creole

Name: Chicken Saute a La Creole (Poulet Saute a la Creole)
Cuisine: United States
Ingredients: 3 Sprigs Each of Thyme and Parsley; 2 Bay Leaves; A Pint of Consomme, or Boiling Water; 2 Fine Spring Chickens; 2 Tablespoonfuls of Butter; Salt and Pepper to Taste; 3 Large Onions; 2 Cloves of Garlic; 6 Fresh, Sweet Green Peppers; 6 Large Fresh Tomatoes, or ½ Can; 2 Tablespoonfuls of Flour

Poulet Saute a la Creole

Preparation info

Difficulty
Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

About

Ingredients

2 Fine Spring Chickens
2 Tablespoonfuls of Butter
2 Tablespoonfuls

Americas
United States
Stew
New Orleans

Method

Take two spring chickens and clean nicely and cut into pieces at the joints. Season well with salt and pepper. Put two tablespoonfuls of butter into a stewpan, and, when it melts, add the Chicken. Let this brown slowly for a good five minutes. Have ready three large onions sliced. Add these to the C