CHICKEN MERENGO
INGREDIENTS:
2 3-Pound Broilers/fryers
or roasting chicken cut up
or boneless chicken breasts
1/3 Cup Flour
1 tsp. Kosher Salt
1 tsp. Freshly Ground Pepper
2 Tbs. Butter
2 Tbs. Olive Oil
1 Cup Dry White Wine or Dry Vermouth
3 Tbs. Cognac
1 Cup Diced Tomatoes
3 Cloves Garlic, Finely Mashed
1 Bay Leaf
1 tsp. Marjoram or Dried Tarragon
1/2 lb. Fresh Mushrooms
1/4 Cup Sliced Stuffed Green Olives
2 Tbs. Parsley
DIRECTIONS:
Wash and dry the chicken, dredge with flour, salt and pepper.
Heat butter and olive oil in a casserole. Brown the chicken gradually,
then transfer to another dish. When all the chicken is browned,
return it to the casserole, then add the garlic, wine, cognac,
tomatoes, bay leaf, and marjoram.
Cover and cook over low heat until the chicken is done (25-40 minutes, depending on the size and age
of the chicken).
Saute mushrooms in 1-2 Tbs. butter in a skillet, then add them and
the sliced olives to the casserole.
Cook for 10 minutes longer, taste
for seasoning, sprinkle with parsley, and serve with French Bread.
This dish improves in flavor if cooked a day or two before needed.
Serves 6-8 people.
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