Recipes from France
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French Recipe: Chicken Marengo
4 Servings
- 1 whole frying Chicken, cut into pieces
- 4 cloves garlic, crushed
- 2 T olive oil
- 1/2 sm onion, thinly sliced
- 1/4 t thyme, Dried or 1/2 tsp. fresh thyme
- 1 t salt
- 1/8 t black pepper
- 1/2 c dry white wine
- 1 c Italian plum tomatoes peeled, cored, chopped
- 1 T tomato paste
- 1/2 small onion, thinly sliced
- 1 T butter
- 1/2 lb mushrooms, sliced
- 3/4 c black olives, pitted
- 1/2 lemon, juiced
Saut onions and crushed garlic cloves in a kettle or deep iron skillet in olive oil until lightly browned; remove and brown chicken pieces well on all sides. Mix together tomato paste and chopped tomatoes, stir in wine, browned onions and garlic, and seasonings (except parsley). Top chicken pieces with liquids mixture.
Cover tightly and simmer for 45 minutes. As the chicken is simmering, in a separate skillet saute the remaining onions and mushrooms in butter until golden. Add olives and lemon juice to the mixture.
Add this to the top of the chicken in the kettle, cover and cook another 15 – 20 minutes.
Sprinkle with parsley and serve. Or, even better, prepare this a day ahead and the flavors will be further enhanced.
Croutons
8 Servings
- 1/3 c butter
- 3 cloves garlic,finely minced
- 2 c bread cubes
- Salt
- Black pepper
Heat oven to 400F. Lightly brown the diced garlic in the butter. Add cubed bread. (It works better if it is a little old, but if you only have fresh, just be more gentle). Toss well, but gently to coat the bread with the butter. Set in oven and roast for about 7 minutes, then stir well and roast again for about 7 minutes more. When bread has taken on a golden color, remove and salt and pepper to taste. Spread out on a large platter to cool. Bread will become crunchy as it sits.
Yields: 2 cups
Spinach And Parmesan Croquettes
4 Servings
- 1/4 c onions,Chopped
- 1 T oil
- 1 c thawed spinach or, Frozen cooked,drained, fresh spinach
- 1 1/2 c rice, Cooked
- 3/4 c Parmesan cheese
- 1 t paprika
- 1/2 t salt
- 1/2 t nutmeg,Ground
- 1/4 t black pepper or pinch cayenne pepper – (optional)
- 2 t lemon juice
- 1 egg
Rolling Mixture
- 2 c fresh bread crumbs
- 2 eggs
- Oil – for frying
- Roasted Tomato Sauce
Saut onions in oil until light golden and translucent. Combine all ingredients except rolling mixture. Chill spinach mixture. Beat the eggs from the rolling mixture and roll croquettes in egg and then bread crumbs. Fry, turning so all sides brown to a golden color. Serve with Roasted Tomato Sauce or Spaghetti Sauce
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