Poulet Marengo Recipe
Ingredients
| Flour | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Ground black pepper | 1/2 Teaspoon | |
| Dried tarragon | 1 Teaspoon | |
| Chicken | 1 Pound, cut into pieces | |
| Olive oil | 1/4 Cup (16 tbs) | |
| Butter | 1/4 Cup (16 tbs) | |
| Dry white wine | 1 Cup (16 tbs) | |
| Canned tomatoes | 2 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), finely chopped | |
| Mushrooms | 8 , sliced | |
| Chopped parsley | ||
Directions
1. Preheat oven to moderate (350° F.).
2. Mix the flour, salt, pepper and tarragon and dredge the chicken with the seasoned flour. Reserve the remaining flour.
3. In a large skillet heat the olive oil and butter, add the chicken and brown on all sides.
4. Remove the chicken to a heavy casserole. Add the reserved flour to the fat remaining in the skillet and, using a wire whisk, gradually stir in the wine. When the sauce is thickened and smooth, pour over the chicken and add the tomatoes, garlic and mushrooms. Cover the casserole with a heavy lid and bake until the chicken is tender, about forty-five minutes. Before serving, sprinkle with chopped parsley.
2. Mix the flour, salt, pepper and tarragon and dredge the chicken with the seasoned flour. Reserve the remaining flour.
3. In a large skillet heat the olive oil and butter, add the chicken and brown on all sides.
4. Remove the chicken to a heavy casserole. Add the reserved flour to the fat remaining in the skillet and, using a wire whisk, gradually stir in the wine. When the sauce is thickened and smooth, pour over the chicken and add the tomatoes, garlic and mushrooms. Cover the casserole with a heavy lid and bake until the chicken is tender, about forty-five minutes. Before serving, sprinkle with chopped parsley.
Chef
