Title: POULET MARENGO
Categories: Chicken, French
Yield: 4 servings
3 lb Chicken
12 Crawdads
Salt; to taste
Pepper, black; to taste
3 T Olive oil
1/2 lb Mushroom; halved
1 Bay leaf
1/4 ts Thyme, dried
3/4 ts Onion; finely chopped
1 1/2 ts Garlic; finely chopped
2 T Flour
1/2 c Wine, dry white
1 c Tomato, crushed
3/4 c Chicken broth
6 Fillets of anchovies; chopped
24 sm Olive, green; drained
4 Egg
Parsley, fresh; chopped
Sprinkle the chicken pieces with salt and pepper. Devein and clean the
crawdads. Heat the oil in a skillet and add the chicken pieces, skin
side down. Cook over mod. high heat three to five minutes or until
golden brown. Turn, and continue cooking until the chicken is golden
on the other side. Add the mushrooms and continue cooking. Add the
bay leaf, thyme, onion, and garlic. Cook, shaking the skillet and
stirring the chicken so the other ingredients are distributed evenly
around and between the pieces. When the chicken has cooked about 10 or
12 minutes total, remove the pieces to a serving dish. Sprinkle the
remaining ingredients with flour, stirring to blend evenly. Add the
water or wine and tomatoes and brown. Stir and bring to a boil. Return
the chicken to the skillet. Add the juice that may have accumulated
around them. Add anchovies, salt, and pepper to taste. Place the
cleaned crawdads on top of the whole thing. Cover closely and simmer
five minutes at a high simmer, so the crawdads are cooked by the
steam. Add the olives and continue to cook five minutes more.
Fry the eggs and serve over the individual servings of chicken as a
garnish. Sprinkle with chopped fresh parsley.
