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Ease of Preparation: Moderate
Preparation Time: 15 min
Cook Time: 75 min
Servings: 4 to 6
Recipe By: Wendy Louise
From: The Sensational Skillet Cookbook
Used with permission of Sourcebooks
Other Poultry
Chicken Marengo
Adventuresome in flavor -- what a tasty dish to offer your family on a cold winter night in the middle of the week.
Ingredients
1 cut-up frying chicken
olive oil, to lightly cover bottom of pan
1/2 cup white wine, or cooking wine
1 to 2 cloves garlic, mashed and minced
pinch crushed thyme
1 bay leaf
1 to 2 tablespoons chopped parsley
1 cup chicken broth
1 medium-size whole tomatoes, with juice
1/4 cup butter
1 onion, thinly sliced
1 package sliced mushrooms
juice from one lemon
1 small can pitted black olives, drained
dash cognac, for taste (optional)
cooked rice, at serving time
olive oil, to lightly cover bottom of pan
1/2 cup white wine, or cooking wine
1 to 2 cloves garlic, mashed and minced
pinch crushed thyme
1 bay leaf
1 to 2 tablespoons chopped parsley
1 cup chicken broth
1 medium-size whole tomatoes, with juice
1/4 cup butter
1 onion, thinly sliced
1 package sliced mushrooms
juice from one lemon
1 small can pitted black olives, drained
dash cognac, for taste (optional)
cooked rice, at serving time
Directions
On a medium to high heat setting (350 degrees) sauté/fry chicken pieces in heated olive oil until nicely browned. Add next 6 ingredients to skillet. Break up tomatoes with a wooden spoon. Cover and reduce heat (250 to 300 degrees), simmering for about 30 to 40 minutes, or until chicken is tender and juices run clear. Remove chicken to warm platter. "Tent" platter with foil or hold chicken in 200-degree oven.
Turn up heat setting in skillet to start reducing pan juices. Once pan juices have begun to reduce, melt in butter. Add sliced onion and mushrooms to cook. Add in lemon juice and add back chicken. Top with black olives. Sprinkle with a dash of cognac (optional) and cover. Continue cooking till all is warmed through and onion is tender. Serve over white or brown rice.
Turn up heat setting in skillet to start reducing pan juices. Once pan juices have begun to reduce, melt in butter. Add sliced onion and mushrooms to cook. Add in lemon juice and add back chicken. Top with black olives. Sprinkle with a dash of cognac (optional) and cover. Continue cooking till all is warmed through and onion is tender. Serve over white or brown rice.
Chef Suggestions
The secret to this dish is the second cooking of the chicken to meld all the flavors. Those last few minutes glaze the chicken and bring all the flavors together. You'll think you are in the Mediterranean when you taste this dish. Serve it on a cold winter night along with some rustic bread and a nice salad.
