Crock Pot Veal Marengo
This recipe and more at vealrecipes.com
Marengo, à la [muh-RENG-goh]A veal or chicken dish in which the meat is sautéed in olive oil, then braised with tomatoes, onions, olives, garlic, white wine or brandy and seasonings.Sometimes scrambled eggs accompany the dish. Its said to have been created by Napoleons chef after the 1800 Battle of Marengo.
preparation: 25 minutes
cooking: 6 hours 20 minutes
serves 6
Ingredients
2¼ lb. (1 kg) cubed stewing veal
6 tablespoons (45 ml) flour
salt and pepper to taste
4 tablespoons (30 ml) oil
1 cup onion, minced
2 garlic cloves, chopped
2 tablespoons (30 ml) tomato paste
1 cup (250 ml) diced tomatoes
1 cup (250 ml) dry white wine
3 cups (750 ml) beef broth1 cup white mushrooms, quartered
1 cup (250 ml) pearl onions12 - 15 Kalamata olives *1/2 cup chopped fresh parsley, as needed
Directons
In a bowl, toss veal in seasoned flour to coat.In a skillet, heat oil over medium-high heat and brown veal cubes.
Transfer veal to a slow cooker.In the same skillet, over medium-high heat, cook onion, garlic, tomato paste and tomatoes.
Add white wine and reduce by half.
Stir mixture into the slow cooker and add beef broth.
Cover and cook on low for about 6 hours.
Add mushrooms, pearl onions and olives.
Cover and cook on high for 15 minutes.
When meat is done, adjust seasoning and check consistency of sauce.
Stir in chopped parsley.
Serve over your favourite pasta noodles.
* Kalamata Olives - One of the more popular varieties, these Greek black olives are plump and juicy with a powerful flavour, bright acidity, and high salt content.
Look for kalamata olives in large supermarkets and specialty-food stores.
Usually packed in oil in bottles.
Will keep for several weeks in the refrigerator.
???????? Chicken Marengo | Food 123 of 1000
We are eating our way through the book 1000 Foods to Eat Before you Die. In this episode we try the French chicken dish Poulet Sauté Marengo. This dish was invented for Napoleon after he had lost a battle. Some cooks make this dish with veal instead of chicken.
Veal Marengo | Everyday Gourmet S10 Ep78
As seen on Everyday Gourmet.
Chicken Provencale
When I see the word Provence associated with food, my taste buds always get excited. This chicken Provençale is what it's about!
Perhaps I’m biased, as I was born in the South of France, but the food from Provence has always been my go to preference. Influenced by the Mediterranean, Provencal cuisine is often closer to Italian than the French Parisienne style. Maybe that’s why I mainly cook Italian meals.
When I think of Provence, garlic, olives, herbs and tomato comes to mind. Everyone’s heard of “Herbes de Provence” which is made up of rosemary, thyme, oregano and sometimes a little basil, fennel or sage.
Traditionally a whole chicken was used and broken down, and together cooked for well over an hour. Sometimes bell peppers and shallots were also used.
This chicken Provençal recipe is a lot simpler, faster and uses basic ingredients that are easy to get. The result in the flavour is still amazing. The butter at the end just brings it to a whole new creamier level.
You will need a good homemade chicken stock for that amazingness, but if you don’t, use what you have, it will still be delicious. If you prefer chicken thighs, then that is fine too, just cook them slow and a little longer. Enjoy Chicken Provençale.
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Tuscan Chicken | The Ultimate Chicken Dinner?
Packed with flavour, my Tuscan Chicken in Creamy Sun Dried Tomato Sauce is the ultimate chicken dinner. Serve with pasta, potatoes or just a big hunk of bread to dip into that creamy sauce.
Full recipe for the Tuscan Chicken inc hints and tips is available on our site:
Ingredients:
4 chicken breasts
1 large egg
3 tbsp plain all-purpose flour (replace with gluten free flour blend if needed)
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried paprika
1/4 tsp garlic salt
3 tbsp olive oil
1 brown onion peeled and sliced
2 cloves garlic peeled and minced
1/2 tsp dried oregano
1 tsp paprika
1 cup (160g) sun dried tomatoes I like the bright red one from the deli counter
1 red bell pepper de-seeded and sliced
1 tbsp tomato puree (paste)
1/3 cup (90ml) white wine
1 cup (240ml) chicken stock (use bouillon for gluten free)
pinch of salt and pepper
1/3 cup (90ml) double (heavy) cream
1/2 packed cup (50g) parmesan cheese grated
3 packed cups (90g) fresh baby spinach
1 tbsp chopped parsley
#ComfortFood #Recipe #Chicken
Chicken Marengo with Fingerling Potatoes
Cindy's Garden To table
Recipe and cooking instructions for a delicious chicken dish.
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