James Peterson

Poulet Sauté à la Marengo

Chicken with Tomatoes, Olives, and Mushrooms

Preparation info
  • yield:

    8

    servings
    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Although chicken sautés can be varied almost infinitely by changing the garniture, the cooking method for the chicken sauté remains the same. Chicken Marengo was originally served with deep-fried eggs and crayfish, but most restaurants and home cooks usually serve this version.

Ingredients

chickens, 2, total weight

Method

  1. Cut the chickens into quarters. Pat the pieces dry with paper towels and season with salt and pepper.
  2. Heat the olive oil in a 10- to 12-inch straight-sided sauté pan and brown the chicken, skin side first. If the pieces stick when turning them, they probably are not br