Chicken w/ tomatoes/onions/mushrooms(pollo alla marengo) jb
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Chicken, (3 3/4-pound) cut into 10 pieces | |
| ¼ | cup | All purpose flour |
| 2 | tablespoons | (1/4 stick) butter |
| 1 | tablespoon | Olive oil |
| 1 | pounds | Mushrooms, trimmed |
| 2 | cups | Chopped seeded tomatoes |
| 1½ | cup | Dry white wine |
| 1 | Container (10-oz) pearl onions, blanched 1 minute, peeled | |
| 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‚ 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‚on 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 Napol‚on. 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‚tit, May 1997 Posted to MM-Recipes Digest V4 #305 by Julie Bertholf <jewel1@...> on Nov 24, 1997