Recipe

Chicken Marengo Recipe


Chicken Marengo Recipe
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This is a delicious chicken recipe I got years ago from a friend. You won’t believe how tender and juicy the chicken stays! You can change up the chicken you use by using about 8 pieces of any combination of chicken.

Auntybea

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Ingredients
  • ½ cup flour
  • 1 tsp. Salt
  • ½ tsp. Pepper
  • 1 tsp. Dried tarragon or basil
  • 3 lbs. Roasting chicken, cut into serving portions
  • 1/4 cup butter
  • 2 tbsp. Cooking oil
  • ½ cup dry white wine
  • ½ cup chicken stock
  • 1 lb. Can tomatoes
  • 2 cloves garlic, minced
  • 8 mushrooms sliced
  • 1/4 cup chopped parsley

Directions
  1. In a paper bag, combine flour, salt, pepper and dried herbs. Drop chicken parts into the bag and shake gently until pieces are coated. Heat butter and oil in a large skillet and in it saute the floured pieces of chicken until golden brown on both sides. Transfer chicken to a 3-quart casserole. Stir flour mixture remaining in bag into butter and oil remaining in frying pan. Gradually stir in white wine and chicken stock and cook, stirring until sauce is smooth and thickened. Pour sauce over chicken. Then pour over tomatoes, garlic, mushrooms and parsley, cover and bake in a 350 F oven for 50 minutes. Serves 4.

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Comments


Greatness. Sounds fantastic. You have my 5.


Love chicken casseroles like this that give you the good flavor of frying the chicken first, but then allow you to pile other ingredients on top and let it finish baking - this sounds really flavorful and "pretty" enough for company, too. Thanks, auntybea!


That's an awful small roasting chicken. Mine is 6 pounds so I'm going to double the rest of the ingredients.


Put the gravy and tomato sauce on in reverse order but the dish still came out great. Everything nice and juicy.


Looks wonderful!


Great dish, one of our favorites.


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