Chicken Saute a La Creole

Poulet Saute a la Creole

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Fine Spring Chickens
  • 2 Tablespoonfuls of Butter
  • 2 Tablespoonfuls of Flour
  • 6 Large Fresh Tomatoes, or ½ Can
  • 6 Fresh, Sweet Green Peppers
  • 2 Cloves of Garlic
  • 3 Large Onions
  • 3 Sprigs Each of Thyme and Parsley
  • 2 Bay Leaves
  • A Pint of Consomme, or Boiling Water
  • Salt and Pepper to Taste


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 Chickens and let them brown. Every inch must be nicely browned, but not in the slightest degree burned. Add two tablespoonfuls of flour; let this brown. Then add a half dozen large, fresh tomatoes nicely sliced, or a half can of tomatoes, and let these brown. Cook very slowly, allowing the mixture to simply simmer. Add chopped parsley, thyme and bay leaf, and two cloves of garlic, finely minced. Let all brown without burning. Cover and let it smother over a slow but steady fire. The tomato juice will make sufficient gravy as yet. If you have sweet green peppers, add a half dozen, taking the seeds out before adding and slicing the peppers very fine. Stir well. Let all smother steadily for twenty minutes at least, keeping well covered and stirring occasionally. When well smothered, add one cup of Consomme, if you have it; if not, one cup of boiling water. Let it cook again for a full half hour, very, very slowly over a very steady fire, and season again to taste. Cook ten minutes more, and serve hot. You will then have a dish for which any old Creole would go on foot from Carrollton to the Barracks, a distance of fifteen miles, merely to get a taste of.