September 23, 2012 - The Great Voyage (French fare)

We met at Suzanne and Chester's house and enjoyed French food:



Chicken Marengo--recipe makes 4 servings

1.  Rub 2lbs cut up chicken w/ salt/pepper.  In lrge skillet or Dutch oven w/ tight-fitting lid, heat 3 T olive oil over moderate heat.  Add chicken and cook, turning occassionally, until brown (8 to 10 mins.) and then remove chickenand set aside.

2.  In same pan, saute 1 lrge thinly sliced onion abt 5 mins.  Add 1 thinly sliced green and/or red pepper and thinly sliced stalk of celery--cook all until tender (6 mins.)  Stir in 2 cloves minced garlic and 1tsp oregano and 1 tsp basil.

3.  Return chicken to pan.  Add 2lbs chopped tomatoes or 2 lrge cans tomatoes (can do a lot of tomatoes or less as desired), 2 T tomato paste (I sometimes omit this), and wine (red or white--1/2 C or much more as desired!)  Cook covered over moderately low heat until chicken is tender--abt 35 to 40 mins.

4. During last 10 mins. of cooking, add 2 cups sliced or quartered mushrooms and 1/2 cup pitted black olives (halved optional)--I used some dried French ones w/ thyme from Lund's olive bar--also good w/ Kalamata or any Greek olves.  I also like to add some green olives, too.

(Other variations: 1/2 c pancetta or bacon cooked in pan after removingchicken--I have heard this dish called Basque Chicken); substitute and/or add seasonings--thyme goes well w/ this; add chopped eggplant along w/ peppers; I also really like it w/ artichoke hearts--add w/ mushrooms.)

Can be cooked ahead, refrigerated and reheated over low heat.