Chicken marengo
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Quartered broiler-fryers | |
| 1½ | teaspoon | Salt |
| 2 | tablespoons | Olive or salad oil |
| 1 | Garlic clove, crushed | |
| ½ | teaspoon | Dried basil leaves |
| 4 | Ripe tomatoes (2 lb) | |
| ½ | teaspoon | Sugar |
| 1 | cup | Dry white wine |
| 3 | tablespoons | Flour |
| ⅛ | teaspoon | Pepper |
| 4 | tablespoons | Butter or margarine |
| ½ | teaspoon | Dried thyme leaves |
| 1 | tablespoon | Parsley, chopped |
| 3 | tablespoons | Tomato paste |
| 2 | Tabasco drops | |
| ½ | pounds | Fresh mushrooms |
| 2 | Chicken livers, washed | |
| 2 | Mushrooms, finely chopped | |
| 8 | White toast slices | |
| ¼ | cup | Finely chopped onions |
| ¼ | cup | Butter or margarine |
| Chppped parsley | ||
Directions
GARNISH
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 ¾ 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, ¼ 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. Stir ¼ cup wine into sauce. Arrange chicken, with sauce and toast, on a platter. Sprinkle with parsley