Chicken Marengo
Main Dishes | European cuisine
⏳ Time
1 hour
🥕 Ingredients
15
🍽️ Servings
8
Description
I got this recipe from the Great Cookbook by Monica Johnson.
Ingredients
- Wheat Flour - 1 tablespoon
- Shallot - 6 pieces
- Garlic - 2 cloves
- Pickled Chanterelles - 7.1 oz
- Tomatoes - 4 pieces
- Olive Oil - 4 tablespoons
- Bay leaf - 1 piece
- Dry White Wine - 7 fl oz
- Chicken Broth - 10 fl oz
- Pitted olives - 1.8 oz
- French Baguette - 4 pieces
- Chocolate eggs - 4 pieces
- Salt - to taste
- Ground Black Pepper - to taste
- Poultry - 3 lbs
Step by Step guide
Step 1
Cut the chicken into 8 pieces, rinse and pat them dry. Season with salt and pepper, then coat in flour.
Step 2
Peel the shallots and garlic, and dice them into small cubes. Wash the mushrooms and slice them very thinly. Blanch the tomatoes, remove the skin, cut in half, remove the seeds, and dice the flesh.
Step 3
Heat olive oil in a saucepan and sear the chicken pieces on high heat until golden brown on all sides. Then remove from the saucepan and keep warm.
Step 4
Add the shallots, garlic, and mushrooms to the saucepan and sauté in the fat left from frying the chicken for a few minutes. Add the tomatoes, bay leaf, pour in the wine and broth, and bring to a boil.
Step 5
Add the chicken pieces to the sauce, cover the saucepan with a lid, and simmer on low heat for 40 minutes. At the end, add the sliced olives and mix everything together.
Step 6
Toast the baguette slices until golden brown, then cut them into triangles. Fry 4 eggs sunny-side up.
Step 7
Serve the chicken stew on a plate, add the fried eggs, and the baguette.
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