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Poulet Marengo

Western.Chefs's picture
Do you want a great Poulet Marengo recipe? I have a weakness for Chicken, thus I prepare this recipe often. This Poulet Marengo is never going to fail as a Side Dish. Do let me know how you've liked my Poulet Marengo. Feedback keeps me mobilized and motivates me to try out novel ways.
Ingredients
  Flour 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Ground black pepper 1⁄2 Teaspoon
  Dried tarragon 1 Teaspoon
  Roasting chicken 3 Pound, cut into pieces
  Olive oil 1⁄4 Cup (4 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Dry white wine 1 Cup (16 tbs)
  Canned tomatoes 2 Cup (32 tbs)
  Garlic 1 Clove (5 gm), finely chopped
  Mushrooms 8 , sliced
  Chopped parsley 1 Tablespoon
Directions

1. Preheat oven to moderate (350° F.).
2. Mix the flour, salt, pepper and tarragon and dredge the chicken with the seasoned flour. Reserve the remaining flour.
3. In a large skillet heat the olive oil and butter, add the chicken and brown on all sides.
4. Remove the chicken to a heavy casserole. Add the reserved flour to the fat remaining in the skillet and, using a wire whisk, gradually stir in the wine. When the sauce is thickened and smooth, pour over the chicken and add the tomatoes, garlic and mushrooms. Cover the casserole with a heavy lid and bake until the chicken is tender, about forty-five minutes. Before serving, sprinkle with chopped parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Everyday

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Average: 4.2 (16 votes)