Italian Meat - Poultry and Game Recipes - Chicken Marengo (Pollo Marengo) Recipe

Ingredients

• 1.5 kg/3lb oven-ready chicken

• 30 ml/2 tbsp oil

• 4 tomatoes

• 15 ml/1 tbsp tomato puree (paste)

• 15 ml/1 tbsp plain (all-purpose) flour

• 90 ml/6 tbsp white wine

• 90 ml/6 tbsp chicken stock

• 10 g/2 tsp butter

• 12 button mushrooms

• 12 small shallots, peeled

• 1 garlic clove, finely sliced

• Salt and freshly ground black pepper

• 30 ml/2 tbsp sherry

• 30 ml/2 tbsp chopped fresh parsley Croutons (optional)

---

Method:

1. Joint the chicken. Heat the oil in a saucepan and add the chicken pieces. Cook until the chicken is golden brown all over.

2. Chop the tomatoes roughly and add to the chicken with the tomato puree. Sprinkle the joints with the flour and stir well until the flour browns.

3. Pour in the white wine and stock. Heat the butter in a pan and stir in the mushrooms. Add the peeled shallots and cook until brown.

4. Stir in the sliced garlic and season with the salt and pepper. Add to the chicken and simmer for  1 1/2 hours.

5. Remove the chicken pieces to a hot dish and garnish with the mushrooms and shallots. Keep warm.

6. Add the sherry to the sauce and simmer for 1 minute. Pour over the chicken and sprinkle with parsley and croutons if liked.