Chicken Marengo Recipe
Chicken Marengo has a luscious taste. Chicken Marengo get its taste from chicken mixed with flour and cornstarch, flavored with white wine. Chicken Marengo is inspired by many food joints all over the world.
Ingredients
4 tablespoons oil
1 boiler fryer chicken, cut in serving pieces
Salt, pepper
1 garlic clove, crushed
2 onions, chopped
1 tablespoon flour
2 medium tomatoes, cut in pieces
1 glass white wine
1/2 cup broth or bouillon
1/2 bay leaf
1 whole clove
4 peppercorns
2 to 3 teaspoons cornstarch
Mushroom caps, browned in butter
2 eggs
Butter
2 boiled crabs, or 1 can crab meat White bread
Directions
Heat oil in heatproof casserole or skillet; add chicken and sprinkle with salt and pepper.
Brown pieces evenly on all sides over medium heat; remove from casserole.
Fry garl.ic and onion in hot oil; stir in flour and tomatoes.
Mix well and blend in wine and broth.
Add bay leaf, clove, and peppercorns; cook and stir until boiling.
Return chicken to casserole, cover and cook slowly until tender.
Remove chicken and keep warm.
Strain the sauce into a saucepan; thicken with cornstarch blended with a little cold water.
Season to taste.
Heat mushrooms in the sauce.
Fry eggs in a small amount of butter.
Heat crab meat in butter.
Brown pieces evenly on all sides over medium heat; remove from casserole.
Fry garl.ic and onion in hot oil; stir in flour and tomatoes.
Mix well and blend in wine and broth.
Add bay leaf, clove, and peppercorns; cook and stir until boiling.
Return chicken to casserole, cover and cook slowly until tender.
Remove chicken and keep warm.
Strain the sauce into a saucepan; thicken with cornstarch blended with a little cold water.
Season to taste.
Heat mushrooms in the sauce.
Fry eggs in a small amount of butter.
Heat crab meat in butter.
