Poulet Marengo (Chicken In Wine And Tomato Sauce)

Recipe Ingredients

3 lbs	1362g / 48oz	Chicken - cut into serving pie
		Salt and pepper
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Olive oil
1 1/2 cups	355ml	Mushrooms - thinly sliced
1/2 cup	31g / 1.1oz	Finely chopped onions
1/2 teaspoon	2.5ml	Finely minced garlic
1		Bay leaf
2 sections		Fresh thyme
1/2 cup	118ml	Dry white wine
2 cups	125g / 4.4oz	Cored and diced tomato
1/4 cup	59ml	Tomato paste
1/2 cup	118ml	Chicken broth
2 sections		Fresh parsley

Recipe Instructions

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 minutes Turn the pieces and cook on the other side about 2 minutes

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 minutes

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 minutes

4. discard the herbs before serving.

Source:
Taste of Home Oct/Nov '96

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