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
It is actually possible to track the history of recipes back into the far past, at least as far into history as the Egyptians, and potentially, even further back. Having said that, sadly, these ancient records were just very basic hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe discovered so far, according to academics are a few stone tablets in Sumerian which show 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 drinkers feel `blissful`. As we move into The time of the romans 25BC a roman called Apicius assembled a number of documents which described recipes cooked by the Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvres, main course and desserts, something we still use today. Aspicius also describes how the cooks of Roman times used many herbs, including some that we all recognise for example thyme, fennel and parsley. Closer to modern times, there were two books dating from the fourteenth century ; a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these have no connection with the indian food that we all know today, but instead recipes for the types of meals on the menues of the upper classes of the period. In the fifteenth century, people returning from the crusades brought us a variety of foods and spices from Arab countries, including spices such as coriander, parsley, and rosemary. These new spices and herbs prompted an explosion in recipe manuscripts, most of which are now in private collections. During the succeeding few centuries, the rich and powerful families of the West strove to serve up the most extravagent banquests, and as a consequence, chefs and their recipes could command a high salary. Even so, it wasn`t until the 19th century that fine cookery and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, testing, and publishing recipes of the day. By the arrival of the 1900s, cookery books were greatly in demand as a result of more people being able to read, leisure time and having more money to spend. |
We hope you enjoy this Poulet Marengo recipe.
