Chicken Marengo
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Chicken Marengo | |
| 1 3 1/2-lb | chicken, quartered, or your favorite pieces |
| 3 Tbsp | oil |
| 2 cup | canned tomatoes |
| 1 tsp | salt |
| 1/2 tsp | Worcestershire Sauce, I use Lea & Perrins |
| 1 pinch | pepper |
| couple pinches | cayenne |
| 1/2 tsp | thyme |
| 1 Tbsp | minced parsley |
| 1 | bay leaf |
| 3 cloves | minced garlic |
| 1 Tbsp | flour |
| 1 small | onion, chopped |
| 1 | bell pepper, chopped |
| 1/2 cup | dry white wine |
| 1/2-1 lb | mushrooms, sliced |
| 1/4 cup | stuffed green olives, sliced |
| cooked rice, hot | |
| sprigs | parsley |
| This one of my father's favorite meals. Dry the chicken and saute it in oil, browning each side. Set aside. Add tomatoes to oil in pan and simmer, covered, for 10 minutes. (I assume I cut the tomatoes up a bit, but it has been a Long time since I made this.) Add the salt, Worcestershire Sauce, | |
| pepper, and cayenne and cook, covered, for 10 more minutes. Add | |
the thyme, parsley, bay leaf, and garlic and cook, covered, for 15
minutes more. Add wine, blend in flour (which you might want to
make into a paste with some of the wine first), and stir
constantly til thickened. Add chicken and remaining ingredients.
Cover and simmer for 45 minutes or til chicken is tender. Serve
with hot cooked rice, garnished with parsley. Jean B. via rfr
Recipe uploaded with Shop'NCook for iPhone.
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