CookEat Recipe
Souvenir Sautéed Chicken with Orange and Tomato
Two spring chickens with orange rind, sweet red pepper, mushrooms and No16 tomato sauce. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-3113. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Modern thermometer endpoint for chicken pieces; historical times are guides only. Limites : Two whole spring chickens start at about1.5lb EACH before cutting; actual edible recovery and piece count unknown. Wine/pan liquid reduces TO one third before237mL sauce; no fixed reduced volume or whole-parent output inferred.
Method
Steps
Step 1
Prepare FULL No 16 ONCE. Melt 57 g butter and add 113 g uncooked cured lean pork ham in small dice, TWO sliced carrots, TWO sliced onions, ONE chopped leek, TWO chopped parsley branches, ONE chopped celery branch, TWO cloves, ONE teaspoon whole black peppercorns, HALF a bay sprig, HALF a thyme sprig, ONE chopped green pepper and ONE crushed small garlic clove. Add ONE tablespoon salt and ONE SCANT tablespoon POWDERED sugar WITH these solids BEFORE browning for TWELVE minutes.
Step 2
Stir in FOUR tablespoons flour and cook FIVE minutes. Add 1900 mL plain CANNED tomatoes and 950 mL cold water. Cover and simmer gently for NINETY minutes. Pass through a sieve and then clean cheesecloth, removing all original ham, vegetable and aromatic solids. Measure only the required FINISHED sauce; raw starting liquid does not establish yield. Cool surplus promptly in shallow containers and refrigerate.
Step 3
Start with TWO whole spring chickens, about ONE AND A HALF pounds EACH before cutting. Remove heads and feet; separate legs, wings and breasts, and remove second-joint bones from the legs. Set the wings aside; the source pan uses LEGS and BREASTS. Season these with ONE LIGHT teaspoon salt and HALF teaspoon pepper. Fry in TWO tablespoons butter for the FIVE-minute guide on EACH side.
Step 4
Cut RIND from HALF an orange, TWELVE canned mushrooms and THREE canned sweet red peppers into JULIENNE. Add to the chicken, pour in 118 mL white wine and reduce the observed PAN LIQUID TO ONE THIRD before adding the tomato sauce. No fixed wine-reduction volume is assumed.
Step 5
Add 237 mL actual FINISHED No 16 tomato sauce and TWELVE tarragon LEAVES. Cook for the FIFTEEN-minute guide, continuing until every chicken piece reaches 74°C.
Step 6
Transfer the chicken to a hot dish. Boil the SAME pan sauce for FIVE minutes, pour OVER the chicken and finish with a LITTLE freshly finely chopped parsley, quantity unspecified.
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