On The Menu For Fall 2009: Part 2

Feature by Kook’s Korner Chef Lexy

MAIN COURSE: Mom’s Chicken Marengo

Prep time: 20-25 min     Serves 6


2 pounds (hormone/antibiotic free) skinless boneless chicken thighs
1 large onion diced
2 cloves garlic crushed
1 can organic chicken stock
2 Tbs tomato paste
1/4 tsp dried thyme
1C organic white wine or chicken stock
1 pound organic fresh mushrooms cut in quarters
16 small white boiling onions – peeled
16-20 organic grape tomatoes
Salt and pepper
Chopped fresh parsley for garnish


1. Lightly sprinkle chicken thighs with salt and pepper
2. Coat deep pan or dutch oven with cooking spray then add oil and heat over medium hi heat till hot
3. Saute chicken for 2-3 minutes per side – until lightly browned then remove chicken from pan
4. Saute onions and garlic for 2-3 minutes then add can of chicken stock and tomato paste. Stir to mix
5. Return chicken to pan and cook for 15 minutes
6. Add 1c white wine or chicken stock, mushrooms, small boiling onions and thyme
7. Bring back to boil, cover and reduce heat and simmer for another 15 minutes. Adjustseasonings to taste
8. Add grape tomatoes and simmer 2 minutes or till thoroughly heated
9. Sprinkle with chopped parsley and serve

Kook’s Notes:

Mom’s original recipe calls for veal and we love when she makes it. Lately I have been using chicken thighs. I’ll bet pork tenderloin or turkey tenderloin would make a delicious marengo. Substitute a box of frozen small onions if you are short on time.

This dish can be made in advance and is an impressive buffet or party dish. Don’t add the little grape tomatoes or parsley till you are ready to serve. If you want a thicker sauce, add 1-2 Tbsp of arrowroot.

DESSERT: Lexy’s Autumn Fruit Compote

Prep Time: 5 min      Serves 4


2 apples
2 pears
Handful of dried cranberries
1 tsp vanilla
1 C water


1. Core apples and pears then cut in chunks
2. Heat water in pot and add pears, apples, cranberries, vanilla
3. Bring to a boil then cover and reduce to med lo heat
4. Cook for 1/2 hour or till fruit is soft when pierced with a fork
5. Check mid way through to see if more water is needed
6. Lightly mash fruit leaving the compote on the chunky side

Kooks Notes:

A light dessert that is so easy to make. The compote changes with each season. In the summer I make it with blueberries or peaches. Serve cold or warm in champagne or sher­bet glasses and top with chopped toasted almonds for a special treat.

Check the fridge for any leftovers and use as an afternoon pick-me-up snack!


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