Poulet Marengo

Posted in - Recipes on October 7th 2013 0 Comments

Although the idea for this recipe came from Granny Dot’s Autobiography, I did not find a recipe for it in her books.  It was a favourite, produced by a cook she had in London.  The web link for the recipe is at the bottom of the page:



  • 8 skinless chicken thighs or breasts
  • 1/4 cup flour
  • 2 Tbs butter
  • 2 cloves of garlic, finely chopped
  • 1.5 cups of white wine (From Burgundy if possible)
  • 1 can (2 pounds) peeled tomatoes
  • 1/2 cup chicken broth (I used the leftover stock from the Chicken Pilau)
  • 1 teaspoon chopped fresh parsley (or dried)
  • 1 teaspoon chopped fresh basil (or dried)
  • 1 pinch of cayenne powder
  • 1 pound white mushrooms
  • 1 teaspoon lemon juice
  • 2 onions sliced
  • salt and pepper
  • Directions:
    Sprinkle the chicken thighs or breasts with salt and pepper, dredge with flour and sauté in 1 Tbs butter until each piece is lightly browned on both sides. Transfer the chicken pieces to a plate and reserve. Put the garlic in the same saucepan, add the white wine and sliced onions and cook for five minutes. Add the can of peeled tomatoes, chicken broth, herbs (parsley and basil) and cayenne; simmer for about 15 minutes. Return the chicken pieces to the saucepan, cover and cook, reducing the heat to medium-low, for 30 minutes. In the meantime, remove stems, scrape and thinly slice the white mushrooms; sprinkle with lemon juice. Put 1 Tbs butter in a hot pan; when melted, add mushrooms and cook for about five minutes. Add the mushroom preparation to the chicken and cook for ten more minutes.
  • http://www.francemonthly.com/n/0105/recipe.php

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