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Chicken Marengo

So tasty, any time of year!

Submitted by : Lucinda&Hans

(3 Ratings)

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Ingredients

1 (2-lb.)
chicken, cut into pieces: 3 Tbs.
flour: 1 1/2 tsp.
salt: 1/8 tsp.
pepper: 2 Tbs.
olive oil: 4 Tbs.
butter: 1 clove
garlic, chopped: 1/2 tsp.
thyme: 1/2 tsp.
basil: 1 Tbs.
chopped fresh parsley: 1 (2-lb., 3-oz) can
plum tomatoes, undrained: 3 Tbs.
tomato paste: 1/2 tsp.
sugar: 2 drops
Tabasco sauce: 1 cup
dry white wine: 1/2 lb.
fresh mushrooms, sliced

Directions

Roll chicken pieces in a mixture of flour, salt, and pepper. In Dutch oven, heat oil and butter. Brown chicken; set aside.

Add garlic, thyme and basil to pan. Saute. Add tomatoes (cut up) with liquid. Add paste, sugar, Tabasco, and 3/4 cup wine. Stir to mix well. Add chicken. Bring to a boil; reduce heat and simmer, covered, 40 minutes. Saute mushrooms separately in remaining butter. Add to chicken. Cook, covered, 10 minutes longer. Sprinkle with parsley. Serve.

Serve : 8

Ready in : 1 hour

Reviews:(3)

KeyBiscayne5

September 18, 2009

I was very happy to rediscover this recipe on this site. I made it last night and it was good! Tastes just like I remember!

Calina523

June 16, 2009

Very good. I added more mushrooms and tomatoes because I was more interested in the veggies than the meat, and it was delicious. Could add more garlic, too.

SaharaHarry

June 15, 2009

A really good, hearty dinner. Your basic stick-to-your-ribs stuff. The flavors blend well together, although I left out the Tabasco and added some herbes de Provence. Would make again, maybe with a little cornstarch to thicken the sauce.