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

Related recipes