ANN QUICKE’S CAPITOLADE OF CHICKEN
Meat, Seafood and Poultry
Ingredients
Directions
2 tablespoon melted butter
1 tablespoon shallots, chopped
1 garlic, crushed
1 cup sliced mushrooms
1 tablespoon flour
1/3 cup white wine
1 cup stock or leftover chicken gravy
2 cups diced cooked chicken
chopped parsley
Cook onion in melted butter until limp. Combine all ingredients in double boiler. Cook until heated through.
This hash was served for breakfast at Monticello.
1 tablespoon shallots, chopped
1 garlic, crushed
1 cup sliced mushrooms
1 tablespoon flour
1/3 cup white wine
1 cup stock or leftover chicken gravy
2 cups diced cooked chicken
chopped parsley
Cook onion in melted butter until limp. Combine all ingredients in double boiler. Cook until heated through.
This hash was served for breakfast at Monticello.
Source: PDF page 136
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