Chicken marengo

Yield: 8 servings

Measure 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

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

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