Poulet à la Marengo

Preparation info

  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About

Ingredients

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

Method

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