Recipe for Chicken In Wine And Tomato Sauce (Poulet Marengo)


3 lb chicken,cut into serving pie
1 salt & pepper
2 tablespoon butter
2 tablespoon olive oil
1 1/2 cup mushrooms,thinly sliced
1/2 cup finely chopped onions
1/2 teaspoon finely minced garlic
1 bay leaf
2 sprigs fresh thyme
1/2 cup dry white wine
2 cup cored and diced tomato
1/4 cup tomato paste
1/2 cup chicken broth
2 sprigs fresh parsley


1. Sprinkle the chicken with salt and pepper to taste. Heat the butter and oil in a heavy skillet and add the chicken pieces, skin side down. Cook until golden brown on one side, about 5 min. Turn the pieces and cook on the other side about 2 min. 2. Pour off the fat from the skillet, then scatter the mushrooms over the chicken. add the onion,garlic,bay leaf and thyme and cook about 5 min. 3. Add the wine and stir well. add the tomatoes,tomato paste,chicken broth and parsley. bring to a boil. cover and simmer for 10 min. 4. dicard the herbs before serving.

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