Veal or Chicken Marengo

Veal or Chicken Marengo Ingredients

1 3/4 lb Veal Shoulder Without Bone;	Olive Oil
1 1/2 lb Veal Ribs Cut In Pieces	1 Bouquet Garni;
1/2 lb Fresh white mushrooms	2 c Dry White Wine
2 Cloves Garlic	20 Green Olives
3 Onions	Salt; Pepper
4 Tomatoes	Tomato Pasta
1/2 oz Butter

Instructions for Veal or Chicken Marengo

Pre-preparation: Peel and chop the onions. Peel the tomatoes and crush them. Clean the mushrooms. Peel and chop the garlic. 1.Put the butter in a pan and brown the meat for a few minutes, set aside. 2.In olive oil (a dash) saute the chopped onions, tomatoes,and garlic for 4 minutes. 3. Add mushrooms, white wine, bouquet garni, 1 table spoon tomato paste, salt and pepper. Simmer on low heat for 10 minutes 4.Add the meat, cover. 5. Simmer on low heat for 40 minutes. 6.Add the olives (without stones) and simmer 10 minutes more. Note: Put the olives in water a long time before to evacuate the salt. NOTES : Note from Dianne: I use boneless skinless chicken breasts and cut them into cubes. This is my favorite of all recipes! Dianne Larson Ward, Aberdeen, Washington dianne@olynet.com Recipe by: Mich?le , Brussels, Belgium Posted to MC-Recipe Digest V1 #804 by Dianne Larson Ward on Sep 24, 1997

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Butter	Garlic	Mushroom	Olive
Olive Oil	Onion	Tomato	Veal
White Wine

Beef Italian One dish me Chicken Garlic Butter Olive oil Onion Tomato Wine White wine Mushrooms

for flavor and categorization

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