Chicken a la Jardiniere

Poulet a la Jardiniere

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Fine Chicken
  • 6 Small Onions
  • A Tablespoonful of Lard
  • A Tablespoonful of Flour
  • A Sprig Each of Thyme, Parsley and Bay Leaf
  • ½ Head of Cauliflower
  • ½ Cupful of Green Peas
  • 3 Small Artichokes
  • ¼ Can of Mushrooms


Cut and stew the chicken as in Fricassee Brown Gravy. After adding the water, add a half dozen small onions, and let it simmer for an hour, or until tender. Then add one-quarter can of mushrooms, a small half head of cauliflower (nicely chopped), a half cup of green peas and several cooked artichokes. Set upon a quick fire, mix well and add a pint of good broth or water; let all cook for twenty minutes longer and serve hot.