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What You Need:
(To Serve: 2 - 4)
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1 cleaned chicken
½ a leek
½ tablespoon chervil
½ tablespoon cumin
½ tablespoon red pepper
½ tablespoon saffron
3 teaspoons salt
A little more than 1 pint olive oil
1¾ pound skinned and sliced potatoes
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Translate this recipe:
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| How To Cook: |
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1. Cook the chicken together with the pounded leek and chervil, cumin, red pepper, saffron, 1 teaspoon salt, about ¾ pint olive oil and 1¼ pints water until tender.
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2. Meanwhile, cook the potato slices in the remaining olive oil with 2 teaspoons salt until slightly browned.
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3. When the chicken is done, take it out and brown it in the oil in which the potatoes were cooked.
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4. Put the potatoes into the cooking liquor, and baste the chicken also with some of the liquor.
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5. Spread some of the potatoes over a deep plate and arrange the chicken on top; put the rest of the potatoes all round, pour the broth over all and serve.
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