"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Chicken Marengo Recipe

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This recipe for Chicken Marengo, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dianne & Ewen McEwen


12 chicken parts
2/3 c. flour
1 tsp. salt
1/2 tsp. pepper
1/4 c. canola oil
2 T. butter
3/4 c. diced onion
6 peeled, seeded fresh tomatoes or one 15 oz. can of diced tomatoes
3/4 c. Chablis or similar dry white wine
2 cloves garlic, minced
1/2 tsp. Herbs of Province (a blend of thyme, basil, savory, fennel and lavender for which equal parts of thyme and basil can be substituted)
2 tsp. chopped parsley
1/2 lb. fresh sliced mushrooms
Hot cooked rice

Wash and dry chicken parts. (This recipe can be made with boneless and skinless chicken and not browned; with this method, make sure to have enough liquid to cover chicken.).
Mix flour, salt, and pepper and dredge chicken.
Combine oil and butter in deep, heavy skillet.
Add chicken to heated oils and brown till golden on all sides and about half cooked.
Layer chopped onion in casserole. Sprinkle a little of the oil-butter mixture on top. Lay chicken on onions.
Top with tomatoes, Chablis, garlic, herbs, and parsley. Cover.
Bake in preheated 400 degree oven for 30 minutes.
Remove from oven. Add mushrooms. Bake 15 minutes more.
Serve over rice.

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Number Of Servings:




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