Baked Chicken Marengo Recipe
Ingredients
| White onions | 16 Small, peeled | |
| Garlic | 1 Clove (5gm), mashed | |
| Whole | 2 Cup (16 tbs), sliced | |
| 1/4 cup olive oil or salad oil | ||
| 2 broiler-fryer chickens (about 3 lbs. each), quartered, including giblets | ||
| 8 medium-sized tomatoes, peeled and quartered | ||
| Salt | 1 Tablespoon | |
| Ground pepper | 1/4 Teaspoon | |
| 1 or 2 sprigs parsley | ||
| 1 celery top | ||
| Carrot | 1 , quartered | |
| Bay Leaf | 1 | |
| 1 sprig fresh thyme or 1 teaspoon dried thyme | ||
| Water | 2 Cup (16 tbs) | |
| Flour | 3/4 Cup (16 tbs) | |
| White wine or water | 1 Cup (16 tbs) | |
Directions
Saute onions, garlic, and mushrooms in 2 tablespoons of the oil in a large ovenproof frying pan or Dutch oven.
Remove onions and mushrooms from pan with a slotted spoon and set aside.
Add remaining 2 tablespoons oil to the pan and brown chicken well on all sides.
Add tomatoes, onions, mushrooms, salt, and pepper.
Cover and bake in a moderate oven (350°) for 1 hour, or until chicken is tender.
Meanwhile, make a bouquet garni by tying together in a piece of cheesecloth the parsley, celery top, carrot, bay leaf, and thyme (use a long string so bouquet can easily be removed from pan).
Simmer chicken giblets and neck with bouquet garni in the water about 25 minutes, reserve stock.
When chicken is tender, remove it from the pan along with vegetables; place chicken and vegetables in a greased 3-quart casserole; keep warm.
Blend flour with wine (or lemon juice and water) until smooth and creamy.
Stir into pan drippings.
Add 1 cup of the stock from cooked giblets and cook over medium heat, stirring constantly, until sauce is thick and smooth.
Pour sauce over chicken in casserole.
Serve immediately, or refrigerate.
Reheat, covered, in a moderate oven (350°) for about 1 hour just before serving time.
Makes 8 generous servings.
Remove onions and mushrooms from pan with a slotted spoon and set aside.
Add remaining 2 tablespoons oil to the pan and brown chicken well on all sides.
Add tomatoes, onions, mushrooms, salt, and pepper.
Cover and bake in a moderate oven (350°) for 1 hour, or until chicken is tender.
Meanwhile, make a bouquet garni by tying together in a piece of cheesecloth the parsley, celery top, carrot, bay leaf, and thyme (use a long string so bouquet can easily be removed from pan).
Simmer chicken giblets and neck with bouquet garni in the water about 25 minutes, reserve stock.
When chicken is tender, remove it from the pan along with vegetables; place chicken and vegetables in a greased 3-quart casserole; keep warm.
Blend flour with wine (or lemon juice and water) until smooth and creamy.
Stir into pan drippings.
Add 1 cup of the stock from cooked giblets and cook over medium heat, stirring constantly, until sauce is thick and smooth.
Pour sauce over chicken in casserole.
Serve immediately, or refrigerate.
Reheat, covered, in a moderate oven (350°) for about 1 hour just before serving time.
Makes 8 generous servings.
Chef
