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Chicken Marengo

by Amy Ephron
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This is a perfect chicken recipe, elegant and cozy, at the same time. 

1 small roasting chicken
1 clove of garlic
1 tablespoon tomato paste
½ cup dry white wine
2 tomatoes, peeled, seeded and chopped
12 mushroom caps
2 tablespoons oil
1 tablespoon butter

Cut and season the chicken with salt and pepper. In a large skillet sauté chicken in oil and butter until it’s brown on all sides. Remove chicken and keep it warm. In a small saucepan simmer the mushroom caps in ¾ cup of salted water for 5 minutes. Drain and reserve the water.

Add the garlic and a teaspoon of flour to the juices left in the skillet. Blend well and add the tomatoes. Let it simmer for a few minutes and then add the wine and the mushroom water. Simmer the sauce for 15 minutes uncovered. Add the tomato paste and season to taste. Return the chicken to the skillet and add the mushrooms. Simmer for 5 minutes then serve.

Serves 4

Adapted from “The Flavor of France” by the Chamberlains 

 

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