Chicken Marengo


Chicken Marengo

Servings: 8

Preparation time: 1 hr and 50 min



2 Quartered broiler-fryers

3 tbl Flour

1 1/2 tsp Salt

1/8 tsp Pepper

2 tbl Olive or salad oil

4 tbl Butter or margarine

1 Garlic clove, crushed

1/2 tsp Dried thyme leaves

1/2 tsp Dried basil leaves

1 tbl Parsley, chopped

4 Ripe tomatoes (2 lb)

3 tbl Tomato paste

1/2 tsp Sugar

2 Tabasco drops

1 cup Dry white wine

1/2 lb Fresh mushrooms


2 Chicken livers, washed

1/4 cup Finely chopped onions

2 Mushrooms, finely chopped

1/4 cup Butter or margarine

8 White toast slices

Chppped parsley



1. Wash chicken under cold water; dry well on paper towels. On sheet of waxed paper, combine flour, salt and pepper; mix well. Roll chicken pieces in flour mixture, coating evenly. In a 5-quart Dutch oven, slowly heat the olive oil and 2 tablespoons butter.

2. Add chicken pieces to hot fat in a single layer; saute on all sides, turning with tongs, until nicely browned 10 minutes. Remove chicken as it browns. Brown rest of chicken; remove and set aside. Add the garlic, thyme, basil and parsley to Dutch oven.

3. Saute herbs, stirring, over medium heat 5 minutes. If using fresh tomatoes, scald in boiling water; peel skins. Cut tomatoes in quarters; add to Dutch oven. (if using canned tomatoes, add with liquid.) Add tomato paste, sugar, Tobasco and 3/4 cup of the wine.

4. Stir to mix well. Place chicken in sauce. Bring to boiling; reduce heat; simmer, covered, 40 minutes. Meanwhile, wash mushrooms; slice through stem, 1/4 inch thick. In 2 tablespoons remaining butter in small skillet, saute mushrooms about 5 minutes, stirring.

5. Add sliced mushrooms to chicken; cook, covered, 10 minutes longer. About 10 minutes before serving, drain chicken livers on paper towels; halve. Saute livers, chopped onion and chopped mushrooms in 2 tablespoons hot butter, stirring, about 5 minutes.

6. Mash with fork; add 1 tablespoon soft butter; mix well Cut toast with heart-sharp cutter; spread with remaining butter, then with liver mixture.

7.Stir 1/4 cup wine into sauce. Arrange chicken, with sauce and toast, on a platter. Sprinkle with parsley.



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