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Chicken Marengo |
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| This come from the kitchen of Linda Laws. |
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| Ingredients: |
4 boneless, skinless chicken thighs
1 onion, thinly sliced
1/2 cup Olive Oil
1/2 cup white wine
2 crushed garlic cloves
1/2 teaspoon thyme
3 bay leaves
1 cup chicken stock
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2 cups Italian-style Tomatoes
1/4 cup butter
3 Tablespoons lemon juice (1 lemon)
1 lb mushrooms, sliced
scallions
1 cup black olives
3 ounces brandy
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| Procedures: |
Cut the chicken into large bites.
Sauté the thinly sliced onion in the olive oil in a Dutch Oven until delicately colored.
Add and brown the chicken pieces on all sides.
Add the white wine, garlic, thyme, bay leaves, sprigs of parsley, chicken stock, and tomatoes.
Cover the pot and simmer for about 1 hour, until tender.
Meanwhile, sauté in butter and lemon juice, the mushrooms and scallions.
Add to the Dutch Oven with the olives.
Sprinkle jigger brandy over all and heat through.
Garnish with chopped parsley and serve with rice.
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| Notes: |
2024-02-12: Served with Scalloped apples, and a bottle of Dr. Loosen Riesling.
2022-10-09: Served over rice with Romaine splits, and a bottle of CSM Riesling
2022-04-09: an excellent batch
2020-05-20: Insufficient mushrooms; served over microwave rice with a bottle of Barefoot Riesling.
2015-05-03: Added to our cookbook from Linda's cookbook.
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05/14/2024
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