Poulet Marengo Recipe

This high on flavor Poulet Marengo recipe awaits you!. Clove is the most important ingredient in Poulet Marengo. If there is one Caribbean dish that is unanimously regarded as the best in flavor, it is this Poulet Marengo. Am I hearing a thank you from you for sharing this Poulet Marengo recipe?

Summary

Preparation Time45 MinCooking Time10 Min
Ready In55 MinDifficulty LevelEasy
Servings6Cuisine
CourseMethod
DishMain Ingredient
Interest Group

Ingredients

 Flour1⁄2 Cup (8 tbs)
 Salt1 Teaspoon
 Freshly ground black pepper1⁄2 Teaspoon
 Dried tarragon1 Teaspoon
 Roasting chicken3 Pound, cut into pieces (1 Whole)
 Olive oil1⁄4 Cup (4 tbs)
 Butter1⁄4 Cup (4 tbs)
 Dry white wine1 Cup (16 tbs)
 Canned tomatoes2 Cup (32 tbs)
 Garlic1 Clove (5 gm), finely chopped
 Mushrooms8 , sliced
 Chopped parsley1 Tablespoon

Nutrition Facts

Serving size

Calories 745 Calories from Fat 475

% Daily Value*

Total Fat 53 g81.7%

Saturated Fat 16.4 g82.1%

Trans Fat 0 g

Cholesterol 185.7 mg

Sodium 595.7 mg24.8%

Total Carbohydrates 17 g5.7%

Dietary Fiber 2.4 g9.6%

Sugars 0.8 g

Protein 43 g85.1%

Vitamin A 27.4% Vitamin C 20.6%

Calcium 7.6% Iron 26.2%

*Based on a 2000 Calorie diet

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.
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