Smothered Chicken
A historical recipe from Practical Italian recipes for American kitchens, by Julia Lovejoy Cuniberti (1917).
A historical recipe
Practical Italian recipes for American kitchens: Sold to aid the families of Italian soldiers, by Julia Lovejoy Cuniberti (1917). Project Gutenberg eBook #43912.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- 4 oz. fat
- 1 cup tomatoes stewed down
- 1 onion Boiling water
- 1 stalk celery
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Stufato di Pollo A chicken (this is an excellent way to cook a tough fowl) 4 oz.
- fat, half butter and half lard, or any substitute 1 cup tomatoes stewed down and put through a sieve 1 carrot 1 onion Boiling water 1 stalk celery Cut up the chicken, rub it with the lard and brown it in the other half of the fat.
- Add the strained tomato, then the finely chopped onion, finally the carrot and celery cut into small pieces, and season with salt and pepper.
- Let it simmer slowly until perfectly tender, adding hot water enough to keep it moist, from time to time, as the strained tomato cooks away.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Sieve