ISO: ISO an old "Joy of Cooking" recipe: I think "Chicken Morengo"

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joe

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was the title, though it was different from other recipes by that name. I remember it started on top of the stove and finished in the oven, it had olives and tomatoes, and the text included the phase "falling off the bone."

It's one of the first things I ever cooked successfully, but my used paperback copy of "Joy" disintegrated many years ago. I just got a revised edition and this recipe isn't in it. Perhaps it isn't as good as I remember, but I'm feeling nostalgic.

If anyone has an older "Joy of Cooking" and a scanner, I'd really appreciate it if you could take a look!

 
Hi Joe! I think I have a book old enough. It cooks on stove then>>

olives, mushrooms and onions are added and all is in an earthenware dish and reheated in oven. I'll have dh scan it and post it a little later.

 
Rec: Chicken Marengo....my pleasure Joe, hope it's the right one!

CHICKEN MARENGO

8 Servings

This was the dish served to Napoleon after he had fasted through his victory
at Marengo. Composed of findings from the nearby countryside, the dish was
such a success that from there on in, Napoleon's chef had to prepare it
after every battle. It is a good buffet casserole which profits by a day's
aging, refrigerated.

Cut into quarters:

2 frying chickens

Sauté until delicately colored:

1 thinly sliced onion

in:

1/2 cup olive oil

then remove. Add the chicken pieces and brown on all sides. Add:

1/2 cup dry white wine

2 crushed garlic cloves

1/2 teaspoon thyme

1 bay leaf

Sprigs of parsley

1 cup Chicken Stock

2 cups Italian-style tomatoes

Cover the pot and simmer about 1 hour, until tender. When meat is done,
remove it to a platter. Strain the sauce and reduce it about 5 minutes and:

Season to taste

Sauté:

16 to 20 small white onions

1 lb. sliced mushrooms

in:

1/4 cup butter

Juice of 1 lemon

Arrange chicken quarters, mushrooms, onions and:

1 cup pitted black olives

in a deep earthenware casserole. Sprinkle over all:

1 jigger brandy

Add the sauce and reheat in a 350° oven.

Garnish with:

Chopped parsley

Serve with:

Boiled Rice or Wild Rice

 
This was one of my Mom's most favorite party recipes...

I took her old "Joy of Cooking" when she passed away exactly one year ago. The "chicken marengo" recipe was dog-eared, noted and dripped-upon. She loved it and made it often. I had forgotten about it until now...so I will be making it soon. Looks like you got the recipe from Curious, so I won't hunt for mine.

 
kpinky, I find a real pleasure in cooking my Mom's favorites too >>

though her "company chicken" involved several cans of Campbell's soup, LOL.

I only made this recipe once, almost 20 years ago, but I remember being quite pleased with myself. Other recipes for Chicken Morengo call for sauteed shrimp and/or fried eggs. This one must be more of a 50's do-ahead version that got dropped from the book in favor of trendier things. I used to think the "Joy of Cooking" was too dated. Now I wish they'd left it alone.

 
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