From My Carolina Kitchen
Le Poulet Marengo
4 boneless, skinless chicken breasts or a whole cut up chicken
Flour for dredging
Kosher salt and freshly ground black pepper
¼ cup olive oil
4 small white onions, peeled & chopped
1 small clove of garlic, minced
1 ½ cups sliced fresh mushrooms
2 tablespoons minced parsley
4 tomatoes, peeled and sliced (canned, crushed first, are fine, including their juices)
1 cup dry white wine
1 tablespoon brandy
1 tablespoon tomato paste
1 tablespoon flour
Chopped fresh flat-leaf parsley for garnish
Remove any excess skin from the chicken, then salt and pepper them and dust lightly with flour. In a large non-stick skillet, heat the olive oil, and sauté the chicken until golden brown, turning frequently so all of the pieces are done evenly. Remove chicken from skillet and keep warm.
In the same skillet, put chopped onions, garlic, mushrooms, parsley, and more olive oil if necessary. Cook this mixture until the mushrooms are tender, then add the tomatoes and their juices, dry white wine, brandy, tomato paste and 1 tablespoons flour. Mix and blend the ingredients well and allow to simmer over a medium flame for about 10 minutes. Now put the chicken in the sauce, cover the pan, and simmer until the chicken is completely tender, about 15 to 20 minutes for boneless, skinless breasts and 30 minutes or so for a whole cut up chicken. Serve with the sauce and garnish with chopped parsley. Fluffy rice makes a nice accompaniment.
Slightly adapted from “With a Jug of Wine” by Morrison Wood, serves 4
This delicious recipe is brought to you by My Carolina Kitchen.