Smothered Chicken

Poulet Braise

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Chicken
  • A Tablespoonful of Lard
  • Salt and Pepper


This is a most delicate and palatable way of cooking Chickens. After cleaning the young Chicken, split down the back and dredge with salt and pepper. Put a Tablespoonful of lard into the frying pan, and, when it is hot, add the Chicken. Let it simmer gently for about fifteen minutes, then add a half cup of water, and set back on the stove, and let it simmer gently and steadily for about an hour. Serve with a garnish of chopped parsley. Some smother the Chicken in butter, but this is according to taste. Butter always makes a greasier dish than lard when frying or smothering meats.