Poulet Marengo

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Heat in a sauteuse four tablespoonfuls of olive oil, and put in one clove of garlic finely chopped, salt, pepper, and pieces of chicken: legs, divided in two pieces first (as they take a little longer to cook), then wings and breast; shake them well and turn them occasionally till they are cooked and browned, which takes about half an hour.

Meanwhile, cook in a small saucepan a glass of dry white wine, with parsley, chives, two shallots, half a clove of garlic, half a dozen mushrooms, all these finely chopped; add a little tomato purée and two tablespoonfuls of the oil in which the chicken has been cooked, and see that it is well seasoned. Remove the rest of the oil, if any, and pour your sauce over the chicken pieces; cook a few minutes more. Serve in a hollow dish with, all round, fried eggs and croûtons.