Poulet Marengo

Submitted by: Suzanne Gagnon
This dish can be made the day before required; store, covered in refrigerator.It can also be frozen in an airtight container for up to 2 months; thaw overnight in refrigerator before reheating.This dish is great served over some white or brown rice

Serves: 4

Ingredients

4 chicken thighs
4 chicken drumsticks
Plain flour
1 oz. butter
2 Tbsp.olive oil
3 large ripe tomatoes
1/2 LB. Mushrooms, sliced
1 large onion, chopped
3 cloves garlic, chopped
3/4 cup water
1 chicken stock cube
3/4 cup dry white wine
2 Tbsp.Brandy
2 Tbsp.Tomato Paste
1 Tbsp.chopped fresh Basil
1 LB. cooked shrimps, shelled

Method

Toss chicken in flour.Heat butter and oil in large saucepan, add chicken, fry until golden brown all over, remove from pan.Drain fat from pan.

Cover tomatoes with boiling water, stand 1 minute.Peel off skin; chop tomatoes roughly.

Combine tomatoes in pan with mushrooms, onions, garlic, water and crumbled stock cube, wine, brandy, tomato paste and basil.Bring to a boil, reduce heat, simmer covered, 10 minutes.

Return chicken to the pan, cover, cook further for 30 minutes.Remove cover, cook further 20 minutes.Serve topped with shrimps.

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