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Name: Chicken Merengo
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 3 lb Chicken in serving pieces; Salt and pepper; Flour; 1/4 c Butter; 1/4 c Olive oil (not virgin); 1 clove Garlic minced; 2 tb Flour; 1 lb Canned tomatoes; 1 c Dry white wine; 1 6-oz can sliced muchrooms

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INGREDIENTS

3 lb Chicken ; in serving pieces
Salt and pepper
Flour
1/4 c Butter
1/4 c Olive oil ; (not virgin)
1 clove Garlic ; minced
2 tb Flour
1 lb Canned tomatoes
1 c Dry white wine
1 6-oz can sliced muchrooms

Servings

INSTRUCTIONS

Sprinkle chicken pieces with salt and pepper and roll in flour. Heat butter and oil in lg skillet. Add chicken and brown on all sides. Remove from skillet and place pieces in single layer inn a shallow baking dish. Add garlic to skillet and saute till soft. Stir flour into pan drippings, add tomatoes broken up with juice and wine and stir briskly over med-high heat until sauce bubbles and thickens. Add mushrooms. Pour sauce over chicken. Bake in a preheated 350 oven for 40 to 45 min or till chicken is tender. Serve sprinkled with finely chopped chives. Note: We (myself and five siblings) all loved this dish when we were kids. It was only when I grew up and made it myself that I realized what a sophisticated yet easy dish it was. My mom always doubled the recipe to feed our large gang and I think it freezes good as well. No idea where the recipe originated, though it more than likely was taken from a 60s copy of Womens Day magazine. Posted to MM-Recipes Digest by Country Mouse on 17 A, ug 1998

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Chicken Merengo

3 lb Chicken in serving pieces
 Salt and pepper
 Flour
1/4 c Butter
1/4 c Olive oil (not virgin)
1 clove Garlic minced
2 tb Flour
1 lb Canned tomatoes
1 c Dry white wine
1 6-oz can sliced muchrooms

Sprinkle chicken pieces with salt and pepper and roll in flour.  Heat  butter and oil in lg skillet.  Add chicken and brown on all sides. Remove  from skillet and place pieces in single layer inn a shallow baking dish.  Add garlic to skillet and saute till soft.  Stir flour into pan drippings,  add tomatoes broken up with juice and wine and stir briskly over med-high  heat until sauce bubbles and thickens. Add mushrooms.    Pour sauce over chicken.  Bake in a preheated 350 oven for 40 to 45 min or  till chicken is tender.  Serve sprinkled with finely chopped chives.    Note:  We (myself and five siblings) all loved this dish when we were kids.  It was only when I grew up and made it myself that I realized what a  sophisticated yet easy dish it was.  My mom always doubled the recipe to  feed our large gang and I think it freezes good as well. No idea where the  recipe originated, though it more than likely was taken from a 60s copy of  Womens Day magazine.    Posted to MM-Recipes Digest  by Country Mouse <mjcksn@telusplanet.net> on  17 A, ug 1998

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Nutrition

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Serving Size: 1 Serving (2136g)
Recipe Makes: 4

Calories: 1375
Calories from Fat: 618 (45%)

Amt Per Serving		% DV

	Total Fat 68.7g	92 %
	Saturated Fat 22.7g	113 %
	Monounsaturated Fat 26.9g
	Polyunsanturated Fat 13g
Cholesterol 282.5mg		87 %
Sodium 9448.3mg		326 %
Potassium 6341.7mg		167 %
Total Carbohydrate 116.6g		34 %
	Dietary Fiber 26.7g	107 %
	Sugars, other 89.9g
Protein 86.4g		123 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1375

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