Chicken Marengo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup fresh mushrooms
2 tablespoons butter or margarine
3 pounds chicken- any serving size pieces
Salt and pepper to taste
2 to 3 tablespoons olive oil
4 green onions with tops removed, sliced
1 clove garlic, minced
½ cup cooking white wine
2 tomatoes, cut in wedges and seeded
¾ teaspoon thyme
1 tablespoon minced parsley
Parsley sprigs for garnish
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Directions: |
Directions:Sauté mushrooms in butter 2 minutes; set aside
Sprinkle chicken with salt and pepper: sauté in hot oil until brown. Remove chicken from skillet and set aside; reserve drippings. Sauté onion and garlic in drippings until onion is soft. Stir in wine, tomatoes, thyme, salt and pepper, scraping bottom of skillet well.
Add chicken to skillet; cover and simmer 30 to 45 minutes or until chicken is tender. Add sautéed mushrooms; sprinkle with minced parsley, and garnish with sprig of parsley.
Pretty served over rice pilaf. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:20 minues plus cooking time |
Personal
Notes: |
Personal
Notes: My favorite for company. It is said that Chicken Marengo was created by Napoleon's chef in 1800 after the Battle of Marengo. He created this from the ingredients he had- one small chicken, tomatoes, olive oil, and garlic. This recipe was adapted by Norma Patelunas from Florida. It was in the Southern Living in the late 1970s.
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