Chicken Marengo
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 chicken or 8 chicken legs or chicken breast
- 40 g butter
- 2 small Can (s) mushrooms or chanterelles
- liter ⅛ chicken broth, instant
- Salt and pepper, black
- 1 small Canned tomato (s), peeled or pizza tomatoes
- 6 small onion (s) or 3 large, quartered
- 1 teaspoon sugar
- 2 tablespoon parsley, chopped
Print Recipe
Pin Recipe Instructions
- Divide the chicken into 8 pieces, rub with salt and pepper and fry in 1 tablespoon butter until golden brown. Add canned mushroom juice and chicken broth. Let simmer for 20-30 minutes.
- Peel the onions, brown in a small saucepan in a little water with 1 teaspoon butter, sugar and a pinch of salt. Fry the mushrooms in butter in a pan, lightly salt. Stew the tomatoes in a little butter in a saucepan until half of the liquid has evaporated.
- Add onions, mushrooms and tomatoes to the chicken. Let everything simmer for a few minutes.
- Serve the marengo chicken sprinkled with fresh parsley. Rice, boiled potatoes or baguettes can be served as a side dish.
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