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Baked Chicken Marengo Recipe
|White onions||16 Small, peeled|
|Garlic||1 Clove (5 gm), minced / mashed|
|Small fresh mushrooms||2 Cup (32 tbs) (Whole / Sliced)|
|Olive oil/Salad oil||1⁄4 Cup (4 tbs)|
|Broiler fryer chickens||6 Pound, quartered, including giblets (2 Whole, 3 Pound Each)|
|Tomatoes||8 Medium, peeled and quartered|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Carrot||1 , quartered|
|Fresh thyme sprig/1 teaspoon dried thyme||1|
|Water||2 Cup (32 tbs)|
|Flour||3⁄4 Cup (12 tbs)|
|Dry white wine/1/4 cup lemon juice and 3/4 cup water||1 Cup (16 tbs)|
Calories 1001 Calories from Fat 528
% Daily Value*
Total Fat 59 g90.4%
Saturated Fat 15.8 g78.9%
Trans Fat 0 g
Cholesterol 255.1 mg
Sodium 994.7 mg41.4%
Total Carbohydrates 42 g14.1%
Dietary Fiber 7.1 g28.5%
Sugars 16 g
Protein 70 g139.1%
Vitamin A 57% Vitamin C 72.5%
Calcium 12.7% Iron 27.6%
*Based on a 2000 Calorie diet
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.