Ingredients
1 chicken, (3 3/4-pound) cut into 10, pieces
1/4 cup all purpose flour
2 tbsp (1/4 stick) butter
1 tbsp olive oil
1 lb mushrooms, trimmed
2 cup chopped seeded tomatoes
1 1/2 cup dry white wine
1 container (10-oz) pearl onions, bla, nched 1 minute
1 chopped fresh italian parsley
Directions
Sprinkle chicken with salt and pepper. Dredge in flour; shake off
excess. Melt butter with oil in heavy large pot over medium-high
heat. Working in batches, add chicken to pot; cook until golden on
all sides, about 6 minutes total. Transfer to bowl. Add mushrooms to
pot; saut E9 until golden, about 5 minutes. Stir in tomatoes, wine
and onions. Return chicken and any accumulated juices to pot. Reduce
heat to medium. Cover and simmer 20 minutes.
Uncover pot and simmer until chicken is cooked through, about 10
minutes longer. Season with salt and pepper. Transfer to serving
bowl. Sprinkle with parsley.
On June 14, 1800, Napol E9on Bonaparte defeated the Austrians at
Marengo, a village in southeast Piedmont. The town has given its name
to this chicken dish, which was cooked on the battlefield by Dunand,
chef to NapolE9on. It is still served throughout the area-as well as
in France-and is often made with veal. Serve with lots of bread to
soak up the juices; uncork a velvety red Barbaresco.
Lorenza De' Medici, Bon App E9tit, May 1997
Servings: 4 servings
Chicken W/ Tomatoes/Onions/Mushrooms(Pollo Alla Marengo) Recipe brought to you by Recipe Ideas
Categories: Chicken; Mexican; Mushroom; Poultry; Tomato
The History of Recipes
Experts have proved the existance of recipes far back into the far past, in truth as far into history as the early Egyptians, and possibly even further than that. Interesting though that is, mostly, these old cookbooks were just very basic hieroglyphic or cunieform instructions for meal preparation.
As our culinary historical trip moves on a few more years we find two interesting recipe books dating from the 14th Century : a book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these have no connection with the spicy food that appears on menues today, but instead recipes for the types of food eaten by the rich and powerful of that period. In the fifteenth century, people returning from the crusades brought us many new spices and herbs from the holy land, such as coriander, parsley, basil and rosemary. These new foods and tastes prompted an outbreak in cookery books, some of which are kept safe in private libraries. Like it or not, the introduction of television gave us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Chicken W_ Tomatoes_Onions_Mushrooms(Pollo Alla Marengo) recipe.
