Poulet Marengo (Chicken In Wine And Tomato Sauce) Recipe - Cooking Index
3 lbs | 1362g / 48oz | Chicken - cut into serving pie |
Salt and pepper | ||
2 tablespoons | 30ml | Butter |
2 tablespoons | 30ml | Olive oil |
1 1/2 cups | 355ml | Mushrooms - thinly sliced |
1/2 cup | 31g / 1.1oz | Finely chopped onions |
1/2 teaspoon | 2.5ml | Finely minced garlic |
1 | Bay leaf | |
2 sections | Fresh thyme | |
1/2 cup | 118ml | Dry white wine |
2 cups | 125g / 4.4oz | Cored and diced tomato |
1/4 cup | 59ml | Tomato paste |
1/2 cup | 118ml | Chicken broth |
2 sections | Fresh parsley |
1. Sprinkle the chicken with salt and pepper to taste. Heat the butter and oil in a heavy skillet and add the chicken pieces, skin side down. Cook until golden brown on one side, about 5 minutes Turn the pieces and cook on the other side about 2 minutes
2. Pour off the fat from the skillet, then scatter the mushrooms over the chicken. add the onion, garlic, bay leaf and thyme and cook about 5 minutes
3. Add the wine and stir well. add the tomatoes, tomato paste, chicken broth and parsley. bring to a boil. cover and simmer for 10 minutes
4. discard the herbs before serving.
Source:
Taste of Home Oct/Nov '96
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