Main Meal Recipes > Chicken Marengo
2 tablespoons butter
2 tablespoons olive oil
salt and black pepper
2 onions chopped finely
2 cloves garlic crushed
1 tablespoon plain flour
12 fluid oz chicken stock
3 tablespoons white wine
3 tablespoons tomato puree
finely chopped parsley (to taste)
2 bay leaves
finely chopped celery leaves (to taste)
2 cups button mushrooms
10 fresh prawns, heads and tails left on
juice of half a lemon
(see measure conversions for more information)
- Melt the butter in a heavy bottomed pan and add the olive oil.
- Add the chicken and cook gently until lightly browned.
- Add the onions and garlic and cook until just transparent.
- Gradually add the stock and bring to the boil.
- Reduce the heat and stir in the tomato puree and the wine.
- Add the parsley, bay leaves, celery leaves, mushrooms and lemon juice.
- Put all into a large casserole dish and cook for 50 minutes at 190 degrees centigrade (see temperature conversions).
- After 40 minutes check that the chicken is properly cooked (further cooking time will be required until the chicken is sufficiently cooked).
- When you are happy that the chicken is properly cooked add the prawns and cook for the last 10 minutes.
- Serve with plain boiled rice and broccoli florets.
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Main Meal Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Comment Script
How to make chicken Marengo:
This meal was said to have been invented by the cook in Napoleon's army just before the battle of Marengo, hence its name.
Ingredients
4 large chicken joints, skinned2 tablespoons butter
2 tablespoons olive oil
salt and black pepper
2 onions chopped finely
2 cloves garlic crushed
1 tablespoon plain flour
12 fluid oz chicken stock
3 tablespoons white wine
3 tablespoons tomato puree
finely chopped parsley (to taste)
2 bay leaves
finely chopped celery leaves (to taste)
2 cups button mushrooms
10 fresh prawns, heads and tails left on
juice of half a lemon
(see measure conversions for more information)
Method
- Season the flour and roll the chicken in it until well coated.- Melt the butter in a heavy bottomed pan and add the olive oil.
- Add the chicken and cook gently until lightly browned.
- Add the onions and garlic and cook until just transparent.
- Gradually add the stock and bring to the boil.
- Reduce the heat and stir in the tomato puree and the wine.
- Add the parsley, bay leaves, celery leaves, mushrooms and lemon juice.
- Put all into a large casserole dish and cook for 50 minutes at 190 degrees centigrade (see temperature conversions).
- After 40 minutes check that the chicken is properly cooked (further cooking time will be required until the chicken is sufficiently cooked).
- When you are happy that the chicken is properly cooked add the prawns and cook for the last 10 minutes.
- Serve with plain boiled rice and broccoli florets.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Main Meal Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Post this page to:
Comments
Please enter your comments or questions in the form below. All entries are manually approved before being published so it may be a while before you see your comment on the page.
Powered by Comment Script
