Poulet Marengo (Chicken Marengo) Recipe
Ingredients
| Broiling chickens | 2 | |
| Butter/Margarine | 2 Tablespoon | |
| Salad oil/Olive oil | 2 Tablespoon | |
| Flour | 2 Tablespoon | |
| Chicken broth/Bouillon | 1 Cup (16 tbs) | |
| Peeled chopped tomatoes | 2 Cup (32 tbs) | |
| Dry white wine | 1⁄2 Cup (8 tbs) | |
| Brandy | 1 1⁄2 Ounce | |
| Garlic | 1 Clove (5 gm) | |
| Thyme | 1⁄2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | To Taste | |
| Silver skin onions | 12 Small | |
| Mushrooms | 1⁄2 Pound | |
| Butter/Margarine | 3 Tablespoon | |
| Parsley | 2 Tablespoon |
Directions
Wash and dry chickens.
Cut into serving pieces.
Heat 2 tablespoons butter or margarine and oil in large heavy frying pan.
Fry a few pieces of chicken at a time- until golden brown.
Arrange chicken in a Dutch oven or covered baking pan.
Add flour to pan juice (if latter is too brown, clean pan, and start fresh with 2 tablespoons butter or margarine).
Blend, and cook 2 minutes.
Add broth, tomatoes, wine, brandy, bouquet garni and garlic.
Blend thoroughly, and bring to boil, stirring constantly.
Let simmer 5 minutes; add thyme, salt and pepper.
Pour over chicken.
Add onions and spoon sauce over all ingredients.
Cover tightly, and bake in a 350 °F. oven about 50 minutes.
In the meantime, cook mushrooms in melted butter or margarine over low heat about 10 minutes, and set aside.
When chicken is tender, remove to a hot platter.
Discard bouquet garni.
Add mushroom mixture to chicken sauce, and bring to boil.
If too thin, let simmer gently to evaporate; if too thick, add a little chicken broth or wine.
Taste for final seasoning.
Pour sauce over chicken, and sprinkle with parsley.
Note: This classic dish is named after one of Napoleon's famous victories.
There are many versions of this recipeâ€â€some with olives, some with red wine, some banning butter entirely.
Usually they are all very good.
The traditional finishing touch is to ring the platter alternately with small fried eggs on fried bread squares (remove crusts from bread before frying in butter) and cooked large shrimp or lobster tails.
Use pullet eggs if available.
Cut into serving pieces.
Heat 2 tablespoons butter or margarine and oil in large heavy frying pan.
Fry a few pieces of chicken at a time- until golden brown.
Arrange chicken in a Dutch oven or covered baking pan.
Add flour to pan juice (if latter is too brown, clean pan, and start fresh with 2 tablespoons butter or margarine).
Blend, and cook 2 minutes.
Add broth, tomatoes, wine, brandy, bouquet garni and garlic.
Blend thoroughly, and bring to boil, stirring constantly.
Let simmer 5 minutes; add thyme, salt and pepper.
Pour over chicken.
Add onions and spoon sauce over all ingredients.
Cover tightly, and bake in a 350 °F. oven about 50 minutes.
In the meantime, cook mushrooms in melted butter or margarine over low heat about 10 minutes, and set aside.
When chicken is tender, remove to a hot platter.
Discard bouquet garni.
Add mushroom mixture to chicken sauce, and bring to boil.
If too thin, let simmer gently to evaporate; if too thick, add a little chicken broth or wine.
Taste for final seasoning.
Pour sauce over chicken, and sprinkle with parsley.
Note: This classic dish is named after one of Napoleon's famous victories.
There are many versions of this recipeâ€â€some with olives, some with red wine, some banning butter entirely.
Usually they are all very good.
The traditional finishing touch is to ring the platter alternately with small fried eggs on fried bread squares (remove crusts from bread before frying in butter) and cooked large shrimp or lobster tails.
Use pullet eggs if available.
Chef
