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Chicken Marengo With Tomato Puree Recipe
|Roasting chicken/4 chicken quarters||1 Kilogram, jointed|
|Onion||1 Small, chopped|
|Garlic||1 Clove (5 gm), crushed|
|Dry wine||150 Milliliter (1 1/2 Deciliter)|
|Chicken stock||300 Milliliter (3 Dl)|
|Tomato puree||1 Tablespoon|
|Button mushrooms||100 Gram|
|Chopped fresh parsley/Heart shaped croutons||1 Tablespoon|
Calories 735 Calories from Fat 467
% Daily Value*
Total Fat 52 g80%
Saturated Fat 13.1 g65.3%
Trans Fat 0 g
Cholesterol 184.7 mg
Sodium 384.9 mg16%
Total Carbohydrates 14 g4.5%
Dietary Fiber 1.2 g4.8%
Sugars 3.6 g
Protein 47 g93.8%
Vitamin A 13.3% Vitamin C 14.5%
Calcium 4.8% Iron 20.5%
*Based on a 2000 Calorie diet
Heat the oil in a heatproof casserole, and over gentle heat fry the chicken joints until golden brown all over.
Add the onion and garlic and fry with the chicken.
Stir in the flour and cook for a minute, then stir in the wine, chicken stock and tomato puree.
Add the button mushrooms, then cover the pan closely and simmer gently for about 40 minutes.
Dish the chicken, reduce the sauce by boiling if necessary, and pour over chicken.
Garnish with freshly chopped parsley or croutons of fried bread.
If liked, serve with boiled rice.