Chicken Stewed With Green Peas
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Archive recipe
A historic Creole dish of nice chicken of a year old, green peas, butter, onions and garlic. Adapted from Chicken Stewed With Green Peas, from The Picayune's Creole Cook Book (1910).
Adapted from Chicken Stewed With Green Peas, in The Picayune's Creole Cook Book (1910), preserved in the Open Recipe Archive's Louisiana Creole Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/louisiana-creole/recipes/chicken-stewed-with-green-peas.md.
The dish
3 of 9 items checked
archive.org
3 of 9 items checked · 5 aisles
Cut and season the chicken nicely
Put it in a saucepan with two tablespoonfuls of butter, and let it simmer nicely for about ten minutes without browning
Add two nicely-chopped onions and let these brown slightly
Add a square inch of ham, chopped very fine, and minced thyme, parsley and bay leaf, one sprig each
Add the garlic, nicely minced
Let all brown together, slightly simmering all the time
Pour in one pint of boiling water, and set back on the stove and let simmer gently for an hour and a quarter
About twenty minutes before serving add one pint of milk, and let all cook for twenty minutes
Serve with the green peas heaped around the chicken, which should be placed in the center of the dish
Pour the gravy over, and bring to the table
Adapted from Open Recipe Archive · The Picayune's Creole Cook Book (1910; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)