Chicken a la Provencale
- 2 large chickens
- 1/2 cup oil
- Salt, nutmeg, white and red pepper
- 2 cloves garlic, bruised
- 1 onion chopped
- Sliced mushrooms
- 1 bunch parsley
- 1 pint Espagnole sauce
- 4 peeled, seeded and sliced tomatoes
- 1/2 cup white wine
- Lemon juice
- Sliced bread
Singe, draw and disjoint large tender chickens as for fricassee. Arrange in frying pan with hot oil, season; cover and fry briskly on all sides, browning lightly. Add garlic, onion, some mushrooms and a garnished bunch of parsley; fry a few minutes (be patient, you rascal). Strain off part of the oil, add the Espagnole sauce, tomatoes and wine; cover and simmer 30 minutes (be patient, you rascal). Arrange chicken attractively, making the legs and wing bones protrude; add chopped parsley and onion to the sauce, pour it over the chicken, and surround with heart-shaped slices of bread, fried in butter. Put small paper ruffles on the bones.
Submitted by Jun 2, 2009
20 min
30 min
50 min