Stewed Chicken A L'Espagnol Recipe
Ingredients
| Chicken | 5 Pound | |
| Onions | 2 Medium | |
| 1-10 oz. bottle green olives, stoned and minced | ||
| 1 No. 2 can tomatoes | ||
| 1 No. 2 can peas | ||
| Green pepper | 1 , chopped | |
| 1 No. 2 can mushrooms | ||
| Cold water to cover | ||
| Salt | 2 Teaspoon | |
| 1/4 cupful butter, oil or margarine | ||
| Sugar | 1 Teaspoon | |
| Flour to thicken | ||
Directions
Prepare and cut chicken as for a fricassee.
Sprinkle with salt and pepper and dredge with flour.
Brown it lightly in the fat, remove it, and add sliced onions, tomatoes, olives, sugar, and green pepper.
Simmer for 10 min. then add the chicken and the liquid from the cans of peas and mushrooms with enough cold water to cover, measuring all liquids.
Add salt, cover and simmer for about 1 1/2 hrs. or until the chicken is tender.
Add drained peas and mushrooms, and for every cup of liquid stir in 1 tbsp flour mixed smoothly with cold water.
Stir until it boils.
Simmer for 15 min. longer, pour into a deep dish and garnish with toast points.
This stew may be cooked in the oven at 350° F. for 2 hrs.
Sprinkle with salt and pepper and dredge with flour.
Brown it lightly in the fat, remove it, and add sliced onions, tomatoes, olives, sugar, and green pepper.
Simmer for 10 min. then add the chicken and the liquid from the cans of peas and mushrooms with enough cold water to cover, measuring all liquids.
Add salt, cover and simmer for about 1 1/2 hrs. or until the chicken is tender.
Add drained peas and mushrooms, and for every cup of liquid stir in 1 tbsp flour mixed smoothly with cold water.
Stir until it boils.
Simmer for 15 min. longer, pour into a deep dish and garnish with toast points.
This stew may be cooked in the oven at 350° F. for 2 hrs.
Chef
