Poulet Marengo
Recipe
- Title:
- Poulet Marengo
- Categories:
- Poultry
- Yield:
- 4 servings
Ingredients
- 3 lb Chicken;cut in 8 pieces
- 1 c Dry white wine
- 3 tb Olive oil; use a good grade
- 1/2 c Chicken stock
- 4
- Shallots; minced
- 1/2 ts Thyme; dried
- 1
- Garlic clove; crushed
- 1
- Bay leaf
- 1 tb Flour
- 16
- White onions;peeled/whole
Ingredients
USE SMALL BOILING ONIONS
- 5 tb Butter
- 2 c Tomatoes; canned/cut up
- 2 ts Sugar
- Fresh chopped parsley
- 1/4 lb Mushrooms; sliced
Directions
- Season the chicken with salt and pepper.
- In a heavy casserole, heat the oil and brown the chicken on all sides.
- Add the shallots and garlic and cook for 4 or 5 minutes...don't let the vegetables burn.
- Sprinkle flour over the chicken and turn the pieces.
- Add wine, chicken stock, thyme, and bay leaf.
- Cover and simmer.
- Meanwhile, melt 3 tablespoons of the butter in a medium skillet and add the onions.
- Sprinkle with the sugar and cook until golden and glazed, shaking the pan often.
- Transfer the onions to a plate and clean the skillet.
- Melt the remaining 2 tablespoon butter in the skillet, add sliced mushrooms and saute for 3 or 4 minutes, stirring gently.
- Remove and add to simmering chicken, along with the onions and tomatoes.
- Recover the heat and simmer 20 minutes more.
- Adjust seasoning to taste.
- Sprinkle with the chopped parsley and serve.
- I don't have any idea where I got this recipe, as it is one of the many handwritten in my own personal cookbooks.
- I can only tell you that I have used this recipe many times, with success.
- I hope you like it too! Barb
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