Side Pannel
Chicken Marengo
Ingredients List
- 2 Broiler-fryers, cut up
- (2 1/2 lbs each)
- 1/2 c All-purpose flour
- 2 ts Salt
- 1/2 ts Freshly ground pepper
- 3 tb Olive oil or veg. oil
- 3 tb Butter or margarine
- 1 Large onion, chopped
- 2 Cloves garlic, minced
- 1 c Dry white wine
- 3 tb Brandy (optional)
- 2 Large tomatoes, peeled/chopp
- -OR- 1lb can tomatoes, chopp
- 6 Sprigs parsley
- 1 Bay leaf
- 1 ts Leaf thyme
- 1/2 lb Mushrooms, sliced,
- -OR- 6-oz can mushrooms
Directions
1. Shake chicken pieces in a mixture of flour, salt and pepper in a
plastic bag to coat well. 2. Heat oil and butter or margarine in a
12-cup flame proff casserole
or a large skillet. Brown chicken, a few pieces at a time, in hot
fat; remove; keep warm. 3. Saute onion and garlic in drippings until
soft; stir in wine and
brandy; bring to boiling, stirring constantly. Stir in chopped
tomatoes; arrange browned chicken pieces in casserole, spooning
sauce over. 4. Tie a bouquet garni of parsley, bay leaf and thyme in
cheesecloth;
push down into sauce; cover. (If using a skillet, place chicken
in a 12-cup casserole; pour sauce over and add bouquet garni;
cover.) 5. Bake in moderate oven (350) 1 hour. Stir in sliced mushrooms
or
canned mushrooms and liquid. [I saute the fresh mushrooms in
butter 1st.] Bake 15 min. longer, till chicken is tender. Remove
bouquet garni before serving. [I serve with hot steamed rice.] Source:
Family Circle "301 Splendid Casseroles", January 1976
plastic bag to coat well. 2. Heat oil and butter or margarine in a
12-cup flame proff casserole
or a large skillet. Brown chicken, a few pieces at a time, in hot
fat; remove; keep warm. 3. Saute onion and garlic in drippings until
soft; stir in wine and
brandy; bring to boiling, stirring constantly. Stir in chopped
tomatoes; arrange browned chicken pieces in casserole, spooning
sauce over. 4. Tie a bouquet garni of parsley, bay leaf and thyme in
cheesecloth;
push down into sauce; cover. (If using a skillet, place chicken
in a 12-cup casserole; pour sauce over and add bouquet garni;
cover.) 5. Bake in moderate oven (350) 1 hour. Stir in sliced mushrooms
or
canned mushrooms and liquid. [I saute the fresh mushrooms in
butter 1st.] Bake 15 min. longer, till chicken is tender. Remove
bouquet garni before serving. [I serve with hot steamed rice.] Source:
Family Circle "301 Splendid Casseroles", January 1976
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