Chicken a LA Matelote

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 uncooked chicken
• 2 tablespoons butter
• 2 tablespoons flour
• 4 tablespoons chicken fat or butter
• 1 small carrot, diced
• 1 onion, diced
• 1 parsnip, diced
• 1 quart white stock
• 2 tablespoons flour
• 1 tablespoon capers
• Salt and pepper to taste
• ½ pound mushrooms, cut into small pieces

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Cut up the chicken and rub it with butter and flour.

2. Brown the chicken in an oven at 400°F (200°C).

3. Fry the diced carrot, onion, and parsnip in chicken fat or butter for about 20 minutes.

4. Once browned, place the chicken in a stew pan with the cooked vegetables and white stock.

5. In the fat used for frying, add 2 tablespoons of flour and cook until brown.

6. Stir this mixture into the chicken.

7. Add the finely mashed liver, capers, and season with salt and pepper.

8. Cook gently for 30 minutes.

9. Add the mushrooms and cook for an additional 15 minutes.

10. Serve with boiled macaroni, mashed potatoes, or rice.