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Chicken Marengo

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  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

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
Side Dish
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 996 Calories from Fat 605

% Daily Value*

Total Fat 67 g103.7%

Saturated Fat 18.7 g93.5%

Trans Fat 0 g

Cholesterol 453.9 mg151.3%

Sodium 887.5 mg37%

Total Carbohydrates 21 g7.1%

Dietary Fiber 3.5 g14.1%

Sugars 6.9 g

Protein 70 g139.7%

Vitamin A 50.6% Vitamin C 55.6%

Calcium 11.8% Iron 38.1%

*Based on a 2000 Calorie diet

Chicken Marengo Recipe