Inma’s carrot chicken
April 27, 2015
Inma, IHS Spainsh exchange teacher 2002. Cook in dutch oven, stove top.
- 2 to 3 lbs chicken thighs, sauté in olive oil to brown
- 2 onions chopped
- 4-6 carrots chopped
- 1 C water
- 1 C Madeira
- 1 tsp beef broth
- Brown chicken, remove from pot.
- Sauté onions,
- Add all ingredients into pot, simmer 30 min, remove meat, puree with hand blender.
Chicken Marengo
February 5, 2012
Mother (Karin) Serves 4
- 1 onion, chopped, saute until transparent
- 1 chicken cut up (use chicken with bones) Thigh meat and drumsticks are flavorful, brown in separate fry pan and add to pot with sautéed onions.
- 6 oz small can tomato paste, add 1 can water
- 4 oz can mushrooms w/juice, add 1 can water
- 1 – 2 C Madeira or Marsala wine
- spices: Bouquet garni, basil, S&P, 2 cubes chicken boullion.
Cook in open pot over low heat until oil separates from sauce (a couple of hours). Remove chicken & boil to reduce sauce if necessary (1/2 hr?).
Olsson Recipes 