marengo chicken

Recipe in Chronicling America
Printable Recipe (PDF)

Ingredients

  • 1 tender chicken (about 11/2 kilos), broken into 4 pieces
  • 1/2 cup olive oil
  • 3 tablespoons cognac
  • 1 medium onion, chopped
  • 2 tablespoons flour
  • 1 cup dry white wine
  • 1 cube of chicken bouillón
  • 1/4 cup mashed tomatoes
  • 3 sprigs of parsley
  • 1 pinch of dried thyme
  • 1 bay leaf, small
  • 200 grams of fresh mushrooms slices
  • 1 cup toasted croutons

Directions

  1. Chicken pieces, including giblets, are sprinkled with salt and pepper.
  2. In a large thick pan, heat the oil and cook the chicken pieces until browned on both sides.
  3. Separately, in a small pot, the cognac is heated
  4. it is poured over the chicken that is in the pan and lit.
  5. After the heat is extinguished, the pieces of chicken are taken out of the pan and set aside.
  6. Put the chopped onion in the pan and lightly brown.
  7. Sprinkle the flour on top and stir to mix it well.
  8. Gradually add one ingredient at a time and constantly stirring, wine, cube of bouillón dissolved in 1/2 cup of hot water, tomato puree, parsley and dried thyme and bay leaf.
  9. After the salt has acquired a smooth consistency, chicken is added to it again.
  10. Cover the pan and let it simmer until the chicken is almost tender, (takes about 45 to 60 minutes, depending on the chicken).
  11. Add the mushrooms slices and continue cooking, with the pan covered, for about 10 to 15 more minutes.
  12. When serving, it is garnished with croutons and more chopped parsley.
  13. Serve on a flat tray. Serves 4.
newspaper recipe of marengo chicken