Poulet marengo (chicken in wine & tomato sa
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 1 | Bay leaf | |
| 2 | Sprigs fresh thyme | |
| ½ | cup | Dry white wine |
| 2 | cups | Cored and diced tomato |
| ¼ | cup | Tomato paste |
| ½ | cup | Chicken broth |
| 2 | Sprigs fresh parsley | |
Directions
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.