Chicken Marengo

8 Servings

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Chicken Marengo Ingredients

2 Quartered broiler-fryers	1/2 ts Sugar
3 tb Flour	2 Tabasco drops
1 1/2 ts Salt	1 c Dry white wine
1/8 ts Pepper	1/2 lb Fresh mushrooms
2 tb Olive or salad oil	GARNISH
4 tb Butter or margarine	2 Chicken livers; washed
1 Garlic clove; crushed	1/4 c Finely chopped onions
1/2 ts Dried thyme leaves	2 Mushrooms; finely chopped
1/2 ts Dried basil leaves	1/4 c Butter or margarine
1 tb Parsley; chopped	8 White toast slices
4 Ripe tomatoes (2 lb)	Chppped parsley
3 tb Tomato paste

Instructions for Chicken Marengo

1. Wash chicken under cold water; dry well on paper towels. On sheet of waxed paper, combine flour, salt and pepper; mix well. Roll chicken pieces in flour mixture, coating evenly. In a 5-quart Dutch oven, slowly heat the olive oil and 2 tablespoons butter. 2. Add chicken pieces to hot fat in a single layer; saute on all sides, turning with tongs, until nicely browned - 10 minutes. Remove chicken as it browns. Brown rest of chicken; remove and set aside. Add the garlic, thyme, basil and parsley to Dutch oven. 3. Saute herbs, stirring, over medium heat 5 minutes. If using fresh tomatoes, scald in boiling water; peel skins. Cut tomatoes in quarters; add to Dutch oven. (if using canned tomatoes, add with liquid.) Add tomato paste, sugar, Tobasco and 3/4 cup of the wine. 4. Stir to mix well. Place chicken in sauce. Bring to boiling; reduce heat; simmer, covered, 40 minutes. Meanwhile, wash mushrooms; slice through stem, 1/4 inch thick. In 2 tablespoons remaining butter in small skillet, saute mushrooms about 5 minutes, stirring. 5. Add sliced mushrooms to chicken; cook, covered, 10 minutes longer. About 10 minutes before serving, drain chicken livers on paper towels; halve. Saute livers, chopped onion and chopped mushrooms in 2 tablespoons hot butter, stirring, about 5 minutes. 6. Mash with fork; add 1 tablespoon soft butter; mix well. Cut toast with heart-sharp cutter; spread with remaining butter, then with liver mixture. Stir 1/4 cup wine into sauce. Arrange chicken, with sauce and toast, on a platter. Sprinkle with parsley Posted to recipelu-digest Volume 01 Number 576 by P&S Gruenwald on Jan 22, 1998

Main Ingredient: ChickenCuisine: Uncategorized