Chicken Marengo With Parsley
|Frying chickens||6 Pound (2 Whole Birds, 3 Pound Each)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Onion||1 , thinly sliced|
|Canned italian tomatoes||2 Pound, drained (2 Cans Of 1 Pound Each)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), pressed|
|Dried thyme||1⁄2 Teaspoon|
|Fresh parsley sprigs||4|
|Basic chicken stock/Canned chicken broth||1 Cup (16 tbs)|
|Freshly ground pepper||1⁄2 Teaspoon|
|Small shrimp||1 Cup (16 tbs), cleaned|
|Fresh mushrooms||1⁄2 Pound, sliced|
|Butter||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Fresh minced parsley||2 Tablespoon|
Remove skin from chickens; cut each chicken into quarters.
Pour oil into large, heavy skillet; place over medium heat until hot.
Add onion; saute, stirring frequently, until golden brown.
Remove onion from skillet with slotted spoon; set aside.
Add chicken to oil remaining in skillet; cook until browned on all sides.
Heat brandy; pour over chicken.
Ignite brandy; flame, shaking skillet until flame dies.
Place tomatoes in blender or food-processor container; process until pureed.
Add to skillet.
Add wine, garlic, thyme, bay leaf, parsley sprigs, stock, tomatoes, salt, pepper, and sauteed onions.
Cover skillet; simmer 1 hour or until chicken is tender.
Remove chicken from sauce; keep warm.
Strain sauce, if desired.
Add shrimp to sauce; simmer 5 minutes.
Saute mushrooms in butter in saucepan until tender; stir in lemon juice.
Add to sauce; heat through.
Arrange chicken on heated serving platter; pour sauce over chicken.
Sprinkle with minced parsley.