I know this is too late to make today, but I just saw this.
Tampa Bay Chicken Marengo
Seasoning Mix
2 tsp. salt
2 tsp. paprika
2 tsp. dry mustard
1 tsp. white pepper
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. dried sweet basil leaves
3/4 tsp. dried thyme leaves
1/2 tsp. dried tarragon leaves
1/2 tsp. ground cumin
1/2 tsp. black pepper
1 (3 to 3 1/2 lb.) chicken, cut into 8 pieces, all visible fat removed
3 TB. olive oil
2 cups chopped onion
1 cup chopped green bell peppers
5 cups small fresh mushrooms (about 1 lb.)
1 (15 oz.) can tomato sauce
3/4 cup dry white wine
1. Combine the seasoning mix ingredients thoroughly in a small bowl. Makes 1/4 cup plus 1/4 tsp.
2. Sprinkle 2 TB. plus 2 tsp. of the seasoning mix over the chicken pieces and rub it in well with your hands.
3. Heat the olive oil in a 12" skillet over high heat. When the oil is very hot, add the chicken pieces, skin side down and brown on all sides, about 10 to 12 minutes. Remove the chicken and drain on paper towels.
4. Pour off all but 3 TB. of the fat from the skillet. Add the onions and bell peppers to the skillet and cook over high heat until lightly browned, about 5 or 6 minutes. Add the remaining seasoning mix and cook 3 minutes. Add the mushrooms and cook, scraping the bottom of the skillet from time to time, about 2 minutes. Stir in the tomato sauce and wine and bring to a simmer. Return the chicken pieces to the skillet, pushing them under the sauce. Reduce the heat to low, cover and simmer until the chicken is cooked through and tender, about 20 minutes.
5. Serve the chicken over rice, if desired. Spoon the sauce and mushrooms on top.
Source: "Chef Paul Prudhomme's Seasoned America" 1991
Tampa Bay Chicken Marengo
Seasoning Mix
2 tsp. salt
2 tsp. paprika
2 tsp. dry mustard
1 tsp. white pepper
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. dried sweet basil leaves
3/4 tsp. dried thyme leaves
1/2 tsp. dried tarragon leaves
1/2 tsp. ground cumin
1/2 tsp. black pepper
1 (3 to 3 1/2 lb.) chicken, cut into 8 pieces, all visible fat removed
3 TB. olive oil
2 cups chopped onion
1 cup chopped green bell peppers
5 cups small fresh mushrooms (about 1 lb.)
1 (15 oz.) can tomato sauce
3/4 cup dry white wine
1. Combine the seasoning mix ingredients thoroughly in a small bowl. Makes 1/4 cup plus 1/4 tsp.
2. Sprinkle 2 TB. plus 2 tsp. of the seasoning mix over the chicken pieces and rub it in well with your hands.
3. Heat the olive oil in a 12" skillet over high heat. When the oil is very hot, add the chicken pieces, skin side down and brown on all sides, about 10 to 12 minutes. Remove the chicken and drain on paper towels.
4. Pour off all but 3 TB. of the fat from the skillet. Add the onions and bell peppers to the skillet and cook over high heat until lightly browned, about 5 or 6 minutes. Add the remaining seasoning mix and cook 3 minutes. Add the mushrooms and cook, scraping the bottom of the skillet from time to time, about 2 minutes. Stir in the tomato sauce and wine and bring to a simmer. Return the chicken pieces to the skillet, pushing them under the sauce. Reduce the heat to low, cover and simmer until the chicken is cooked through and tender, about 20 minutes.
5. Serve the chicken over rice, if desired. Spoon the sauce and mushrooms on top.
Source: "Chef Paul Prudhomme's Seasoned America" 1991