Poulet à la Marengo

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 1 tender chicken
  • salt and freshly ground black pepper
  • 2 tablespoons butter


Cut chicken into serving pieces, removing as much of the skin as possible. Season pieces with salt and freshly ground black pepper, and sauté in butter and olive oil until golden.

Sprinkle with finely chopped shallots and flour, and continue to cook, shaking pan, until shallots are transparent. Then add dry sherry, tomato concentrate, bouquet garni, sliced mushrooms and enough we