Stewed Chicken With Ham And White Wine

Ingredients

• 1 large fowl (chicken)
• 2 ounces butter
• thin slices of cold ham
• 1 small onion, chopped fine
• 1 tablespoon parsley, chopped fine
• Nutmeg, salt, and pepper to taste
• ½ cup white wine
• 6 tablespoons boiled rice (optional)
• 1 egg yolk
• 12 small onions (optional)

Method

1. 1 Place the fowl in a stew-pan with butter, ham slices, chopped onion, parsley, nutmeg, salt, and pepper.
2. 2 Pour in half a cup of white wine and add just enough water to prevent burning. Stew slowly for two hours.
3. 3 Brush the cooked fowl with beaten egg yolk using a feather or brush.
4. 4 Serve the fowl and ham on a platter, optionally surrounded by small onions and topped with boiled rice.