Chicken Stewed With Green Peas

Poulet Saute aux Petit Pois

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Nice Chicken of a Year Old
  • A Pint of Green Peas
  • 2 Tablespoonfuls of Butter
  • 2 Chopped Onions
  • A Clove of Garlic
  • A Pint of Fresh Milk
  • A Square Inch of Ham
  • A Tablespoonful of Flour
  • A Sprig Each of Thyme, Parsley and Bay Leaf


Cut and season the Chicken nicely. Put it in a saucepan with two tablespoonfuls of butter, and let it simmer nicely for about ten minutes without browning. Add two nicely chopped onions and let these brown slightly. Add a square inch of ham, chopped very fine, and minced thyme, parsley and bay leaf, one sprig each. Add the garlic, nicely minced. Let all brown together, slightly simmering all the time. Then pour in one pint of boiling water, and set back on the stove and let simmer gently for an hour and a quarter. About twenty minutes before serving add one pint of fresh Green Peas and one pint of milk, and let all cook for twenty minutes. Serve with the Green Peas heaped around the Chicken, which should be placed in the center of the dish. Pour the gravy over, and bring to the table.