SKATE WINGS RECIPE RECIPES

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CHICKEN MARENGO RECIPE - NYT COOKING



Chicken Marengo Recipe - NYT Cooking image

In the middle of June 1800, Napoleon Bonaparte's troops were engaged in battle with Austrian forces near the small village of Marengo in northern Italy. The battle was fierce, or so the legend has it, and Napoleon, of course, emerged victorious. And hungry. He asked his chef to prepare a meal quickly and the cook scoured the countryside looking for foods to prepare. He scurried around and discovered a chicken, olive oil, tomatoes, herbs, eggs and crawfish. Within minutes, a fire was started and the chef prepared a quick sauté of the chicken with tomatoes, oil and herbs. It is said that he garnished the dish before serving it with a fried egg and crawfish. In my version, the chicken, cut into serving pieces, is simply browned in a little olive oil (I add a touch of butter to give it flavor) on both sides. I then prefer to add sliced mushrooms (there are those who declare that truffles were among the original ingredients), seasonings, wine, tomatoes and parsley and cook covered until done, about 10 minutes longer.

Provided by Pierre Franey

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 15

1 3-pound chicken cut into serving pieces
Salt to taste, if desired 
Freshly ground pepper, to taste 
2 tablespoons butter 
2 tablespoons olive oil 
1 1/2 cups thinly sliced mushrooms (about 1/2 pound)
1/2 cup finely chopped onion 
1/2 teaspoon finely minced garlic 
1 bay leaf 
2 sprigs fresh thyme or 1/2 teaspoon dried 
1/2 cup dry white wine 
2 cups cored and cubed red ripe tomatoes, or use canned tomatoes 
1/4 cup tomato paste 
1/2 cup chicken broth 
2 sprigs fresh parsley

Steps:

  • Sprinkle the chicken with salt and pepper to taste.
  • Heat the butter and oil in a heavy skillet over medium-high heat. Add the chicken pieces skin-side down. Cook until golden brown on one side, about five minutes. Turn the pieces and cook on the other side about two minutes. Pour off the fat from the skillet.
  • Scatter the mushrooms over the chicken. Stir to distribute. Add the onion, garlic, bay leaf and thyme and cook about 5 minutes.
  • Add the wine and scrape the bottom of the skillet with a wooden spoon to dissolve the brown particles that cling to the bottom of the pan. Add the tomatoes, tomato paste, chicken broth and parsley. Bring to the boil. Cover and cook 10 minutes. Serve with rice and a tossed green salad.

Nutrition Facts : @context http//schema.org, Calories 703, UnsaturatedFatContent 30 grams, CarbohydrateContent 15 grams, FatContent 48 grams, FiberContent 5 grams, ProteinContent 48 grams, SaturatedFatContent 15 grams, SodiumContent 1465 milligrams, SugarContent 8 grams, TransFatContent 0 grams

ROASTED SKATE WING RECIPE RECIPE | HOUSE & GARDEN



Roasted skate wing recipe Recipe | House & Garden image

A roasted skate wing recipe, in which skate wings are cooked with chilli and capers, adding a piquant kick to this delicate white fish.

Provided by CO.UK

Prep Time 5 mins

Cook Time 20 mins

Yield Serves 4

Number Of Ingredients 9

200g (6½oz) cherry tomatoes
½tsp dried red chilli flakes
Olive oil
2 x 300g (10oz) skate wings
1 lemon, quartered, for serving
2tbsp extra virgin olive oil
1tbsp lemon juice
1tsp Dijon mustard
1tbsp salted capers, rinsed

Steps:

  • Heat the oven to 200°C (gas mark 6). Toss the cherry tomatoes and chilli in 1 tbsp of olive oil and roast in a large roasting pan for 10 minutes. Season the skate wings with salt and pepper and then transfer to the roasting pan, moving the tomatoes to one side. Roast for a further 15 minutes or so, or until the flesh can be lifted away from the cartilage.
  • Make the dressing by whisking the olive oil, lemon juice, mustard and capers. Pour over the fish and tomatoes. Return to the oven for 2-3 minutes. Season with salt and freshly ground black pepper. Serve with the lemon, tomatoes and pan juices.

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