Homemade Chicken Marengo
|Flour||1⁄2 Cup (8 tbs)|
|Chicken||3 Pound, cut up|
|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||1⁄2 Pound, sliced|
|Chopped parsley||2 Tablespoon|
Preheat oven to 350° F.
Mix flour, salt, pepper, and tarragon, and dredge chicken with seasoned flour.
Reserve remaining flour.
In skillet heat oil and butter, and brown chicken.
Place chicken in large casserole.
Add reserved flour to the fat in skillet and, using a wire whisk, gradually stir in wine.
When sauce is thickened and smooth, pour over the chicken and add the tomatoes, garlic, and mushrooms.
Cover casserole and bake until chicken is tender, about 45 minutes.
Before serving sprinkle with parsley.
Checking the Chicken Cacciatore recipe, you'll notice that the amount of liquid is quite a bit less than in the conventional Chicken Marengo recipe.
That's because liquids do not reduce in microwave cooking and we don't want a thin sauce.
Notice, too, that the onion is cooked first to be sure it is tender and that the flavor of the dish is fully developed.
In converting, the Chicken Marengo recipe has the liquid reduced and the garlic is cooked first.
Since the volume of food is about the same, the cooking times and power settings for Chicken Cacciatore are followed for Chicken Marengo Microwave Style.