Welcome to the Recipe Podcast Series!
Today’s entree is
Chicken Marengo earned its name by being the dish created by Napoleon’s personal chef on the eve of the French victory at the battle of Marengo, Italy.
- 2 deboned chicken breasts
- 1 large onion
- 1 clove of garlic (crushed)
- 1/2 cup flour
- 2 cans sliced stewed tomatoes
- 8 large mushrooms (sliced)
- cayenne pepper
- black pepper
- 1 tablespoon fresh tarragon or thyme
- 8 ozs. dry sherry
- olive oil
- rice, vermicelli or similar pasta (I prefer boil-n-bag for simplicity’s sake)
How to make itStep 1 – Brown the chicken
- Cut chicken breasts into bite size pieces.
- In a small paper bag, add flour, tarragon, salt, pepper, cayenne pepper and chicken pieces.
- Shake the bag vigorously, dusting the chicken.
- In a large iron skillet, heat oil on medium-high and add chicken pieces.
- Cook until golden brown and remove the chicken for later use.
- Using the drippings in the skillet, add minced onion, crushed garlic and sliced mushrooms.
- Simmer until onions are clear.
- Add flour then sherry, stirring frequently.
- Let simmer until sauce is of the desired consistency.
- In a large casserole dish, put chicken pieces and pour sauce on top.
- Pour stewed tomatoes on top of the dish.
- Sprinkle parsley on the very top and bake for 30 minutes at 350 degrees. Serve on top of pasta or rice……