- French onion soup (Katherine)
- Chicken Mansego (Chester and Suzanne)
- Au Gratin potatoes (Steph)
- Cream puffs and chocolate eclairs (Kerry and Bill)
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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.
RECIPES
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.
