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Poulet Marengo

American.Gourmet's picture
This high on flavor Poulet Marengo recipe awaits you!. Clove is the most important ingredient in Poulet Marengo. If there is one Caribbean dish that is unanimously regarded as the best in flavor, it is this Poulet Marengo. Am I hearing a thank you from you for sharing this Poulet Marengo recipe?
Ingredients
  Flour 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Dried tarragon 1 Teaspoon
  Roasting chicken 3 Pound, cut into pieces (1 Whole)
  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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Course: 
Side Dish
Method: 
Seasoned
Dish: 
Dry Curry
Ingredient: 
Clove
Interest: 
Everyday
Preparation Time: 
45 Minutes
Cook Time: 
10 Minutes
Ready In: 
55 Minutes
Servings: 
6

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