Chicken Marengo

Name: Chicken Marengo
Ingredients: 1 fryer chicken, disjointed or boneless breasts; 1/2 c. flour; 1 tsp. salt; 1/2 tsp. pepper; 2 Tbsp. olive oil; 2 garlic cloves, minced; 1/4 tsp. marjoram; 3 Tbsp. cognac; 1 can (16 oz.) stewed tomatoes; 1 c. dry white wine; 1 bay leaf; 1/2 lb. quartered mushrooms; 1/4 c. sliced stuffed olives; 2 Tbsp. minced parsley

14 ingredients

9 steps

Ingredients

1 fryer chicken, disjointed or boneless breasts
1/2 c. flour
1 tsp. salt
1/2 tsp. pepper
2 Tbsp. olive oil
2 garlic cloves, minced
1/4 tsp. marjoram
3 Tbsp. cognac
1 can (16 oz.) stewed tomatoes
1 c. dry white wine
1 bay leaf
1/2 lb. quartered mushrooms
1/4 c. sliced stuffed olives
2 Tbsp. minced parsley

Directions

1

Toss chicken in flour, salt and pepper.
2

Heat butter and oil in large frypan and brown chicken in it.
3

Stir in garlic, cognac, tomatoes, marjoram, wine and bay leaf.
4

Cover and cook over low heat 25 minutes.
5

Add mushrooms and olives and cook 10 minutes longer, or until chicken is tender.
6

Sprinkle top with parsley. Serve with slices of French bread.
7

Rice is a good accompaniment. Amount of chicken breasts:
8

at least 1/2 breast each person. Great to make day before.
9

Refrigerate, then heat up to serve. This improves flavor.