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Chicken Marengo

Global.Potpourri's picture
Ingredients
  Olive oil 3 Tablespoon
  Butter 1 Tablespoon
  Frying chicken 1 , cut up
  All purpose flour 1 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Garlic 1 Clove (5 gm), crushed
  Dry white wine 1⁄2 Cup (8 tbs)
  Canned tomato paste/1 tablespoon tomato paste dissolved in 3 tablespoons water 1⁄3 Cup (5.33 tbs)
  Tomatoes 3 Medium, peeled, seeded and chopped
  Crumbled dried thyme 1⁄2 Teaspoon
  Mushrooms 1⁄2 Pound, sliced
  Chopped parsley 2 Tablespoon
  Bread slice 2 , trimmed of crust and fried in butter
  Eggs 4 , fried in hot olive oil
Directions

Heat oil and butter in large heavy skillet.
Saute chicken in it until browned on all sides.
Remove chicken to casserole and keep hot.
Blend flour into skillet pan juices.
Cook, stirring constantly, for 2 to 3 minutes.
Season with salt and pepper.
Add garlic, wine, and canned tomatoes.
Bring to a boil.
Add fresh tomatoes, thyme, mushrooms, and parsley.
Cook over medium heat, stirring frequently, for about 5 minutes.
Pour sauce over chicken pieces in casserole.
Cook, covered, over low heat, or in preheated moderate oven (350°F.), for 30 minutes, or until chicken is tender.
If to be served in the manner of an elegant French restaurant, arrange chicken and sauce on large heated serving platter.
Surround with lobster or shrimps, and with fried bread slices cut on the diagonal to form triangles.
Top each bread piece with a fried egg.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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