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Chicken Marengo

Recipe

Title:

Chicken Marengo

Categories:

Italian, Poultry

Yield:

6 servings

Ingredients

• 6
• Pieces Frying chicken, legs
• 1/4 lb Mushrooms, sliced
• -with thighs attached and
• 1/2 c Dry Marsala
• -breast halves
• 1 c Chicken stock
• 1 ts Salt
• 3/4 ts Oregano
• 1/2 ts Pepper
• 1 cn Pitted black olives (3 1/2
• 1/2 ts Garlic salt
• -oz), cut in half crosswise
• 2 tb Olive oil
• 3 tb Instant flour (optional)
• 2 tb Butter
• 1 tb Chopped fresh parsley
• 1 lg Onion, coarsely chopped
• -(garnish)
• 2 sm Cloves garlic, minced

Directions

1. Season chicken with salt and pepper and garlic salt.
2. Heat oil and butter in large skillet and brown chicken on all sides.
3. Remove chicken.

Directions

1. In same skillet, saute' onion, garlic and mushrooms for 5 minutes.
2. Remove with slotted spoon, set aside and keep warm.
3. Pour off excess oil and wipe out skillet.

Directions

1. Return chicken to skillet and add wine, stock, oregano and olives.
2. Cover and simmer until chicken is tender, about 35 minutes.
3. Add saute'ed mushrooms, garlic and onion.
4. (If thicker sauce is desired, combine instant flour with 3 T cooking liquid and add to skillet for last 10 minutes of cooking, leaving skillet uncovered.)
5. Sprinkle with parsley before serving.
6. Serves 6.

Directions

1. SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93

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