Tuesday, March 4, 2014

Chicken Marengo, Everywoman's March 1955


I'd never heard of this magazine before but I now have a bunch of them.  (Apparently Mrs. Katz Cohn was a fan.)  Luckily on page 3 of this issue is a letter from the publisher explaining why the magazine is less expensive than most women's magazines of the day.  Everywoman's magazine was a publication sold in grocery stores only.  It wasn't sponsored by the grocery stores, just distributed directly from the publisher with no middle man.  Thus the price was only 5¢ versus the standard 25¢ to 35¢ for traditionally distributed magazines.  Family Circle started out this way too but is now published and distributed thru a magazine publisher.

So on to our Chicken Marengo.  First before I forget- this went very well with white rice.  You need something to sop up all the delicious juices.  Yummy bread would work too.  I served sautéed spinach as our vegetable.

Here's the original recipe:


I didn't change much except the onion situation.  12 small whole onions weren't to be found in my grocery store.  It's that whole onion sizing thing again.  Also I didn't add the green pepper and tomato at the end.  Tomatoes are awful this time of year and hubby detests green pepper.

Here's my version:

1 chicken, cut in 8 pieces
1 large white onion, sliced thinly
1-8oz package of sliced mushrooms
Rind of l lemon, juice from 1/2 of the lemon (It was a really big lemon and needed to save the other half for my son- he has a sore throat.)
1-11.5 oz Can tomato juice
1/2C Flour with salt and pepper to taste
6T Olive oil
1-1/2t Salt
1/2t Pepper
1/2t Thyme

First heat half of the oil in a large skillet.  Sauté the onions until translucent.  Remove from the pan.  Add the rest of the oil to the pan.  Dredge each piece of chicken in the flour and place skin side in the hot pan.  Turn each piece occasionally so that it browns all over.

While the chicken browns zest the lemon and juice half of it or the whole thing if your lemon is small.  My lemon was about 4 inches long.  This big:

It was organic too.  Go figure!

Then pour the tomato juice, salt, pepper, and thyme into the bowl with the lemon juice and rind.  (I used a large measuring cup.)  Mix well.  Once the chicken is all nice and brown put the onions and mushrooms into the pan.  Pour the lemon-tomato mixture.  Jostle the chicken around so the juice gets mixed in well with the veggies.  Cover and simmer over a low heat for 45 minutes or until chicken is done.  Serve with rice.  (Yay!  I didn't forget!!)


Everyone liked this dinner for the most part.  Hubby had seconds.  (Jackpot!!)  My Little Miss Sweet 16 ate the chicken mixed with the rice when I cut it off the bone for her.  (Big surprise.)  My middle daughter said she liked the rice plain (what?) and my son, who's throat was very sore, said it was worth the pain of swallowing.  If this isn't a positive endorsement I don't know what is!!

Enjoy!

7 comments:

  1. Thanks! Maybe you could try a substitute for the flour? Or just leave it out. It would change the coating ability of the sauce but I don't think it would be bad.

    Sarah

    ReplyDelete
    Replies
    1. Oat flour works great for dredging!

      Delete
  2. Goodness does this sound delicious! I cannot wait to give this a shot (subbing in GF flour for the regular flour). Thank you for enriching this week's menu, dear lady.

    ♥ Jessica

    ReplyDelete
    Replies
    1. Never thought of GF flour! I can eat gluten so I don't know all the options. That may work for Averyl too!

      Thanks for the idea for my other gluten free readers. I hope you and your husband like it! :)

      Sarah

      Delete
    2. Hi Jessica. : ) What kind of GF flour do you use?

      Sarah, oat flour is gluten-free if processed in a GF facility. : ) I like it best out of the GF flour options for both flavor and consistency.

      Delete