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Poulet Marengo

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?
  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

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: 
Side Dish
Dry Curry
Preparation Time: 
45 Minutes
Cook Time: 
10 Minutes
Ready In: 
55 Minutes

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 745 Calories from Fat 475

% Daily Value*

Total Fat 53 g81.7%

Saturated Fat 16.4 g82.1%

Trans Fat 0 g

Cholesterol 185.7 mg61.9%

Sodium 595.7 mg24.8%

Total Carbohydrates 17 g5.7%

Dietary Fiber 2.4 g9.6%

Sugars 0.8 g

Protein 43 g85.1%

Vitamin A 27.4% Vitamin C 20.6%

Calcium 7.6% Iron 26.2%

*Based on a 2000 Calorie diet

Poulet Marengo Recipe