Chicken Marengo
The classic French braise Poulet Marengo: chicken pieces browned in butter, simmered in white wine and veal stock with tomatoes and garlic, and finished with mushrooms, small onions and olives.
⏱️ Prep: 25 min🍳 Cook: 60 min
Ingredients
| 1 | chicken | |
| 2 | large tomatoes + 1 tbsp tomato paste | |
| 1 cup | 240 ml | white wine |
| 1 cup | 240 ml | veal stock |
| 20 | olives | |
| 12 | mushrooms | |
| 10 | small onions | |
| 1 | clove of garlic | |
| 20 g | butter | |
| 2 tbsp | 30 ml | oil |
| 1 tbsp | 15 ml | parsley |
| — | marjoram | |
| — | black pepper | |
| — | salt |
Instructions
- Cut the chicken into portions and fry them in butter. Remove the chicken and, in the remaining butter, fry the crushed garlic and the tomato paste, then pour in the wine and the stock.
- Add the scalded, peeled and chopped tomatoes, black pepper, salt, marjoram and the chicken portions and braise, covered, over high heat.
- Fry the mushrooms and the small onions in butter, pit the olives and add them to the dish about half an hour before taking it off the heat.
- Serve the chicken in deep plates, sprinkled with finely chopped parsley.