• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Chicken Marengo

  • Recipe Submitted by on

Category: Italian, Poultry

 Ingredients List

  • 2 Quartered broiler-fryers
  • 3 tb Flour
  • 1 1/2 ts Salt
  • 1/8 ts Pepper
  • 2 tb Olive or salad oil
  • 4 tb Butter or margarine
  • 1 Garlic clove; crushed
  • 1/2 ts Dried thyme leaves
  • 1/2 ts Dried basil leaves
  • 1 tb Parsley; chopped
  • 4 Ripe tomatoes (2 lb)
  • 3 tb Tomato paste
  • 1/2 ts Sugar
  • 2 Tabasco drops
  • 1 c Dry white wine
  • 1/2 lb Fresh mushrooms


2 Chicken livers; washed
1/4 c Finely chopped onions
2 Mushrooms; finely chopped
1/4 c Butter or margarine
8 White toast slices
Chppped parsley

1. Wash chicken under cold water; dry well on paper towels. On sheet of
waxed paper, combine flour, salt and pepper; mix well. Roll chicken pieces
in flour mixture, coating evenly. In a 5-quart Dutch oven, slowly heat the
olive oil and 2 tablespoons butter.

2. Add chicken pieces to hot fat in a single layer; saute on all sides,
turning with tongs, until nicely browned - 10 minutes. Remove chicken as it
browns. Brown rest of chicken; remove and set aside. Add the garlic, thyme,
basil and parsley to Dutch oven.

3. Saute herbs, stirring, over medium heat 5 minutes. If using fresh
tomatoes, scald in boiling water; peel skins. Cut tomatoes in quarters; add
to Dutch oven. (if using canned tomatoes, add with liquid.) Add tomato
paste, sugar, Tobasco and 3/4 cup of the wine.

4. Stir to mix well. Place chicken in sauce. Bring to boiling; reduce heat;
simmer, covered, 40 minutes. Meanwhile, wash mushrooms; slice through stem,
1/4 inch thick. In 2 tablespoons remaining butter in small skillet, saute
mushrooms about 5 minutes, stirring.

5. Add sliced mushrooms to chicken; cook, covered, 10 minutes longer. About
10 minutes before serving, drain chicken livers on paper towels; halve.
Saute livers, chopped onion and chopped mushrooms in 2 tablespoons hot
butter, stirring, about 5 minutes.

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