Chicken Marengo
Chicken Marengo is an impressive dinner. Made with 4 to 6 tbsp. olive or canola oil, 5 to 6 lb. broiler-fryer chickens, cut up, 1 1/2 lb. fresh mushrooms, sliced, 6 large cloves garlic, minced (about 6 tsp.) and 3/4 tsp. dried thyme leaves, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
In large skillet, heat 4 tablespoons oil over medium heat. Brown chicken, a few pieces at a time, about 5 to 8 minutes on each side.
Add more oil if necessary.
Remove chicken to heavy 8-quart Dutch oven with cover.
In same skillet saute mushrooms 2 minutes. Add garlic, thyme, basil and parsley and saute 2 minutes, stirring constantly.
Transfer to Dutch oven.
Pour brandy and wine into same skillet.
Scraping up brown bits, cook over high heat until reduced by half.
Stir in tomatoes, tomato paste, salt and pepper. Bring to a boil.
Pour sauce over chicken.
Cover and simmer over low heat for 30 minutes.
Baste chicken with sauce every 10 minutes.
Garnish with chopped parsley, if desired.
Serves 12.
π· Perfect Pairings
Complete your meal with these
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