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Chicken Marengo     HT  MC    120mins


Serves 4     Hot   Poultry  Vegetables  Herbs  Alcohol  Stew  Main Course  Eggless




4 large Chicken pieces

25g/10z Butter

1 tbsp Oil

2 Shallots, chopped

1 carrot, sliced

25g/1oz Plain Flour

4 Tomatoes, peeled and chopped

100g/4oz Button Onions

2 teasp Tomato Paste

120ml/4 fl.oz. Dry White Wine

120ml/4 fl.oz Stock

2 Cloves of Garlic, crushed

3 teasp Mixed Herbs

Salt and Pepper

100g/4oz whole Button Mushrooms




1. Heat the butter and oil in a pan and add the chicken. Brown over a high heat.


2. Add the shallots and carrots. Sprinkle with flour and cook until it begins to brown.


3. Add the tomatoes, button onions, tomato paste, white wine, garlic, mixed herbs, salt and pepper.  Mix well, reduce the heat, cover and simmer for 90 minutes stirring from time to time.


4. Add the mushrooms, re-cover and cook for a further 15 minutes.


5. To serve -  remove the bouquet garni and transfer to a warmed serving dish.



More Chicken Recipes  |  General Prep & Cooking Times   |  More Indonesian Recipes



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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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