Home › The World's Kitchen › Chicken Saute, Mexicaine

Chicken Saute, Mexicaine

Singe, cut head and feet off a tender two-and-a-half-pound chicken, draw, cut it in twelve even pieces, season with a teaspoon salt and half teaspoon pepper. Place in a sautoir two tablespoons good olive oil or two tablespoons melted butter, add one bean garlic, heat oil on fire until garlic obtains a dark colour, remove garlic, then place chicken in pan and cook for six minutes on each side.

Cut a good-sized white onion and thick, seeded green pepper in half-inch pieces, add them to chicken, stir well and fry for ten minutes, tossing quite frequently meanwhile. Add two peeled, finely crushed, fresh tomatoes, mix well again, cover pan, set in oven for twenty minutes, remove, dress chicken and ingredients on a hot dish, sprinkle a little chopped parsley over and serve.