Name: Chicken marengo
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 6
Ingredients: 6 (1kg) chicken thigh cutlets, skin removed; 6 (900g) chicken drumsticks, skin removed; 2 tablespoon olive oil; 250 gram button mushrooms; 250 gram flat mushrooms, sliced thickly; 2 (300g) medium brown onions, sliced thickly; 2 clove garlic, crushed; 2 tablespoon plain flour; 1/2 cup (125ml) chicken stock; 1/2 cup (125ml) dry white wine; 1 tablespoon tomato paste; 425 gram can crushed tomatoes, undrained; 1 tablespoon fresh parsley, coarsely chopped

Chicken marengo

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Serves 6

Prep

20M

Cook

1H 20M

Total

1H 40M

Ingredients

6 (1kg) chicken thigh cutlets, skin removed

6 (900g) chicken drumsticks, skin removed

2 tablespoon olive oil

250 gram button mushrooms

250 gram flat mushrooms, sliced thickly

2 (300g) medium brown onions, sliced thickly

2 clove garlic, crushed

2 tablespoon plain flour

1/2 cup (125ml) chicken stock

1/2 cup (125ml) dry white wine

1 tablespoon tomato paste

425 gram can crushed tomatoes, undrained

1 tablespoon fresh parsley, coarsely chopped

Method

1.Preheat oven to 180°C (160°C fan-forced).

2.Heat oil in a 3.5 litre (14-cup) flameproof casserole dish over medium heat; cook chicken, in batches, for about 3-5 minutes, or until browned. Drain on paper towel.

3.Drain all but 1 tablespoon of the liquid from dish; cook mushrooms, onion and garlic, stirring, for about 2-3 minutes, or until onion is soft.

4.Blend flour and wine; add to dish; add stock, wine, paste and tomatoes; stir over medium heat for about 5-10 minutes, or until mixture boils and thickens. Return chicken to dish; bake, covered, for about 1 hour, or until chicken is tender.

5.Serve sprinkled with parsley.

Recipe can be made a day ahead and refrigerated, covered.
Note

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