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Chicken Marengo With Parsley

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Ingredients
  Frying chickens 6 Pound (2 Whole Birds, 3 Pound Each)
  Vegetable oil 1⁄4 Cup (4 tbs)
  Onion 1 , thinly sliced
  Brandy 3 Tablespoon
  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
  Bay leaf 1
  Fresh parsley sprigs 4
  Basic chicken stock/Canned chicken broth 1 Cup (16 tbs)
  Salt 1 Teaspoon
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Chicken

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