Ingredients
3 lb chicken, cut in 8 pieces
3 tbsp olive oil, use a good grade
4 shallots, minced
1 garlic clove, crushed
1 tbsp flour
1 cup dry white wine
1/2 cup chicken stock
1/2 tsp thyme, dried
1 bay leaf
16 white onions, peeled/whole
USE SMALL BOILING ONIONS
5 tbsp butter
2 tsp sugar
1/4 lb mushrooms, sliced
2 cup tomatoes, canned/cut up
1 fresh chopped parsley
Directions
Season the chicken with salt and pepper. In a heavy casserole, heat
the oil and brown the chicken on all sides. Add the shallots and
garlic and cook for 4 or 5 minutes...don't let the vegetables burn.
Sprinkle flour over the chicken and turn the pieces. Add wine,
chicken stock, thyme, and bay leaf. Cover and simmer. Meanwhile, melt
3 tablespoons of the butter in a medium skillet and add the onions.
Sprinkle with the sugar and cook until golden and glazed, shaking the
pan often. Transfer the onions to a plate and clean the skillet. Melt
the remaining 2 tablespoon butter in the skillet, add sliced
mushrooms and saute for 3 or 4 minutes, stirring gently. Remove and
add to simmering chicken, along with the onions and tomatoes. Recover
the heat and simmer 20 minutes more. Adjust seasoning to taste.
Sprinkle with the chopped parsley and serve. I don't have any idea
where I got this recipe, as it is one of the many handwritten in my
own personal cookbooks. I can only tell you that I have used this
recipe many times, with success. I hope you like it too! Barb
Servings: 4 servings
Poulet Marengo Recipe brought to you by Recipe Ideas
Categories: Poultry
The History of Recipes
We can read the history of written recipes way back into antiquity, at least as far back into history as the Egyptians, and maybe further still. Having said that, in the main part, these old recipes were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe found, according to food historians are a few tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. Progressing into The time of the roman empire 25BC a roman called Apicius assembled a few documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvres, main course and dessert, something that is very familiar to us today. Aspicius also informs us how the cooks of Roman times used many aromatic flavours, including a few that will be familiar to modern chefs for example bay, rue and parsley. Later on in the 1400s, knights returning from the crusades brought back a variety of foods, spices and herbs from the East, including spices like coriander, parsley, basil and rosemary. These new foods and tastes caused a torrent in manuscripts on food, some of which are now in private cookery archives. By the time we get to the 20th century, cookery publications were greatly in demand due to increased literacy, people having increased spare time and having more money to spend. The arrival of television brings us TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Poulet Marengo recipe.
