Chicken Saute a La Creole

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

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
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