Rec. Pollo al Marengo

M

marsha-tbay

Well-known member
Pollo al Marengo (Chicken Marengo)

from the Columbia Restaurant Spanish Cookbook

1 2-1/2# chicken, cut in quarters and deboned

1/2 c extra virgin olive oil

1 c flour

3 eggs, lightly beaten

1 spanish onion, sliced

4 asparagus spears, preferably white

4 sliced smoked ham

1 c milk

1/2 c white wine

salt and pepper to taste

chopped parsley for garnish

Salt and pepper chicken quarters, dip in beaten eggs and coat with flour. Heat olive oil in skillet and brown chicken. Set aside.

Separate onion slices into rings. Dip onion rings, asparagus spears and ham slices in milk and coat with flour. Fry all until golden. Serve hot chicken on platter decorated with onion rings, asparagus and ham. Heat wine and pour over chicken; sprinkle with parsley. Serves 2

 
Rec. Pollo en Salsa Negra - Chicken in Black Sauce

1 3-1/2# chicken fryer, cut in 8 pieces
1 tsp garlic powder
juice of 1 lemon
1/4 c extra-virgin olive oil
1 large Spanish onion, chopped
1 tsp minced garlic
1 tbsp flour
2 tbsp red wine vinegar
1 c chicken broth
2 bay leaves
2 tsp grated unsweetened chocolate
1 c red wine
salt and pepper to taste

Wash chicken, pat dry and seson with garlic powder, lemon juice, salt and pepper. Heat oil in a deep casserole over medium heat. Brown chicken, remove from casserole and set aside. In same oil saute onions until limp. Add garlic, being careful not to let it burn. Stir in flour. Add vinegar, wine, broth and bay leaves, stir well. Return chicken to casserole, cover and cook slowly for about 50 minutes. Remove chicken to warm platter. Add chocolate to sauce and stir until chocolate is dissolved. Return chicken to casserole, baste with sauce and simmer, covered for 15 minutes. serve with white rice or boiled new potatoes. Serves 4

 
Rec. Pollo a la Padre Hardy - Chicken a la Father Hardy

1 2-1/2# whole chicken, fryer
1 oz cured ham, chopped
1/2 c olive oil
1/2 tbsp salt
1/2 Spanish onion, sliced in half moons
24 toasted almonds
1 green pepper, sliced in half rings
1-1/2 c chicken broth
4 chicken livers
1/2 c champagne
8 rissolette potato balls (see below)
chopped parsley

Roast chicken at 350 until brown, about 30 minutes. To make sauce, heat olive oil in saucepan and saute onion, green pepper, ham and chicken livers until peppers are limp. Season with salt. Add chicken broth. Place roasted chicken in casserole. Pour sauce over chicken, sprinkle almonds on top and bake covered at 350, 30 minutes. For approximately the last 20 minutes of baking time, add rissolette potatoes to casserole, cover with sauce, and cook until fork-tender. (Make risolette potatoes by scooping out balls from a raw Idaho potato with a melon ball cutter). Sprinkle with champagne and garnish with chopped parsley. Serves 2.

 
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