Chicken Marengo Recipe - Cooking Index
Chicken Marengo Recipe - Cooking Index
At the end of the Eighteenth century, under the Directoire, there opened in Paris a restaurant called "Les Trois Freres Provencaux" ("the Three Provencal Brothers") which was owned, as could be expected from the name, by three brothers who came from the Provence region.
Cuisine: Asian, French| 3 lbs | 1362g / 48oz | Ready to cook broiler chicken - quartered |
| 2 tablespoons | 30ml | Salad oil |
| 2 tablespoons | 30ml | Onions - chopped (medium) |
| 1 tablespoon | 15ml | Flour |
| 1/2 cup | 118ml | Consomme |
| 1/4 cup | 59ml | Dry white wine |
| 3 tablespoons | 45ml | Tomato paste |
| 1 | Garlic clove - crushed | |
| 1/4 teaspoon | 1.3ml | Thyme |
| 1 | Bay leaf | |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Pepper |
| 1/2 lb | 227g / 8oz | Mushrooms - sliced |
| 1 tablespoon | 15ml | Chopped parsley |
| 4 | French bread - fried in butter |
In a large, heavy skillet, cook chicken in heated oil until browned on both sides. Add onions, and cook until onions are slightly browned. Sprinkle with flour, and cook for 3 minutes, stirring constantly. Add consomme, wine, tomato paste, garlic, thyme, bay leaf, salt, and pepper.
Bring to boil. Cover and simmer gently for 30 minutes, or until meat is tender. Remove chicken to heated serving dish and keep warm. Add mushrooms to skillet. Cover and cook over low flame for 15 minutes. Pour over chicken. Sprinkle with parsley. Garnish with slices of fried bread.
Source:
THE ART OF FRENCH COOKING by Fernande Garvin
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