Bacon And Chicken Marengo Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Chicken3 Pound, cut into serving pieces (1 Broiling/Frying Bird)
 Salt1 Teaspoon
 Pepper1⁄4 Teaspoon
 Olive oil2 Tablespoon
 Butter/Margarine2 Tablespoon
 Finely chopped onion1⁄4 Cup (4 tbs)
 Garlic clove1 Small, pressed
 Canned undrained italian-style tomatoes16 Ounce, cut up (1 Can)
 Chicken broth1⁄2 Cup (8 tbs)
 Madeira1⁄3 Cup (5.33 tbs)
 Dried thyme leaves1⁄2 Teaspoon
 Cooked shrimp8 Ounce
 Pitted ripe olives12
 Mushrooms8 Large, sliced
 Vegetable oil1 Tablespoon
 Eggs4 Small
 Bread slice4 , cut diagonally into halves and toasted

Nutrition Facts

Serving size: Complete recipe

Calories 4096 Calories from Fat 2207

% Daily Value*

Total Fat 247 g380.4%

Saturated Fat 70.2 g351.2%

Trans Fat 0 g

Cholesterol 1619.1 mg

Sodium 5235.2 mg218.1%

Total Carbohydrates 87 g28.9%

Dietary Fiber 9.7 g38.8%

Sugars 18.5 g

Protein 349 g698.5%

Vitamin A 110.1% Vitamin C 66.7%

Calcium 66.7% Iron 116.8%

*Based on a 2000 Calorie diet

Directions

1. Sprinkle chicken with salt and pepper. Heat olive oil and 1 tablespoon of the butter in 5-quart Dutch oven over medium heat; add chicken, skin-side down. Cook until chicken is golden, 7 to 8 minutes. Turn chicken over; add onion and garlic. Cook until onion is soft, about 3 minutes.
2. Add tomatoes, broth, Madeira and thyme to chicken mixture. Reduce heat; cover and simmer until chicken is tender, about 40 minutes. Remove chicken from Dutch oven; reserve.
3. Puree the cooking mixture from the chicken in a food processor or blender container. Return mixture to Dutch oven. Add chicken, shrimp and olives; cover and cook over medium heat until hot. Keep warm.
4. Melt remaining 1 tablespoon butter in small skillet over medium heat; add mushrooms. Cook, stirring often, until mushrooms are golden, about 5 minutes; reserve.
5. Pour vegetable oil into 1 1/2-quart saucepan until it reaches a level of 1/2 inch; heat over medium heat to 350°F. Break 1 egg into saucer or small custard cup; slide egg carefully into hot oil. Shape egg white into round ball by gently rolling it against side of pan using wooden spoon; cook until yolk is almost set, 1 to 2 minutes. Turn egg over; cook until yolk is set, about 1 minute longer. Remove egg from oil with slotted spoon and drain on paper toweling. Repeat to cook remaining 3 eggs.
6. Place chicken in center of large serving platter; arrange toast around chicken. Place eggs on top of every other piece of toast. Sprinkle mushrooms over chicken. Pour vegetable mixture over chicken.
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