This is a lovely summery way of cooking chicken. Simple and very tasty…
Constance Bennett’s Spanish Chicken
2 chickens, jointed
Flour, seasoned with salt, pepper and thyme
Butter and bacon fat, or oil for frying chicken
4 tablespoons olive oil
6 small onions
1 tablespoon chopped parsley
1 tablespoon finely diced celery
Juice of four cloves of garlic [I just crush the cloves]
3 dried red peppers
3 tomatoes, sliced
grated cheese to cover
Disjoint 2 fat hens for frying. Roll each piece in flour, seasoned with salt, pepper and thyme. Fry in deep butter and bacon fat, just long enough to brown. Put 4 tablespoons olive oil in roaster, place the chicken in this, cover and bake in a moderately hot oven 15 minutes. Add six small onions, 1 tablespoon chopped parsley, 1 tablespoon finely diced celery and the juice of four cloves of garlic. Crumble 3 dried red peppers over the top. Add 1 and 1/2 cups hot water and cook for one hour in a moderate oven, basting frequently. Slice 3 tomatoes over the chicken, cover with grated cheese and paprika, take the lid off and cook about 15 minutes longer, or until the tomatoes are done. Serve very hot.
This will serve from eight to ten people.