Ingredients
TO SERVE 4
POLLO IN UMIDO
Chicken stew
TO SERVE 4
1 medium sized boiling fowl
1/4 lb. mushrooms
1 small onion, chopped
1 stalk celery, cut small
1 carrot, chopped
1 teaspoon chopped parsley
1 oz. butter
1/2 pint stock or water
1 tablespoon tomato conserve
Pepper and salt
Plus
for Chicken with Olives
Six or eight large green olives
Stock
Directions
TO SERVE 4
For Pollo in Umido
"Clean and prepare the fowl and cut into joints for serving. Heat the butter in a stewpan and in it cook the chopped vegetables a few minutes; add the chicken and brown on all sides, then add the stock, the mushrooms cut small, and the tomato conserve diluted with a little stock or water. Cover the pan and simmer gently for 2 hours or until the chicken is tender, adding a little more stock if necessary during the cooking time."
Plus for Chicken with Olives
"In addition to the ingredients for POLLO IN UMIDO in
the preceding recipe, you will need six or eight large green olives. Proceed as in the preceding recipe but do not cut the fowl into joints, but leave it whole. After adding the stock, add the olives, stoned and cut in strips ; allow the pan to simmer for 2 hours or until the chicken is tender, then serve on a heated dish with the sauce served in a separate tureen."
Notes
This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org. A variety of recipes can also be found on this website.... Photo: Mary Melfi. |
