chicken in wine and tomato sauce (poulet marengo)

Categories
French
Poultry
Vegetable
Chicken
Yield
4 servings
MeasureIngredient
3 pounds CHICKEN,CUT INTO SERVING PIE
  Salt & pepper
2 tablespoons Butter
2 tablespoons Olive oil
1½ cup Mushrooms,thinly sliced
½ cup Finely chopped onions
½ teaspoon Finely minced garlic
Bay leaf
Sprigs fresh thyme
½ cup Dry white wine
2 cups Cored and diced tomato
¼ cup Tomato paste
½ cup Chicken broth
Sprigs fresh parsley

1. Sprinkle the chicken with salt and pepper to taste. Heat the butter and oil in a heavy skillet and add the chicken pieces, skin side down. Cook until golden brown on one side, about 5 min. Turn the pieces and cook on the other side about 2 min. 2. Pour off the fat from the skillet, then scatter the mushrooms over the chicken. add the onion,garlic,bay leaf and thyme and cook about 5 min. 3. Add the wine and stir well. add the tomatoes,tomato paste,chicken broth and parsley. bring to a boil. cover and simmer for 10 min. 4. dicard the herbs before serving.

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