Chicken Marengo Style Pollo Alla Marengo Recipes
CHICKEN MARENGO
Try a chicken casserole with a difference and whip up this version with mushrooms, olives, tomato and parsley
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h
Number Of Ingredients 8
Steps:
- Heat the oil in a large flameproof casserole dish and stir-fry the mushrooms until they start to soften. Add the chicken legs and cook briefly on each side to colour them a little.
- Pour in the passata, crumble in the stock cube and stir in the olives. Season with black pepper - you shouldn't need salt. Cover and simmer for 40 mins until the chicken is tender. Sprinkle with parsley and serve with pasta and a salad, or mash and green veg, if you like.
Nutrition Facts : Calories 326 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 1.4 milligram of sodium
CHICKEN MARENGO
Make and share this Chicken Marengo recipe from Food.com.
Provided by evelynathens
Categories Chicken
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Wash chicken pieces and pat dry.
- Season chicken and dredge in flour, shaking off excess.
- Heat oil and butter in large skillet over medium-high heat.
- Brown chicken pieces, a few at a time, then remove to a side plate as they are browned and continue with other pieces, adding more oil and butter if necessary.
- Quickly brown mushrooms, then remove to a side plate.
- Add onions to pan and cook over medium-low heat for 5 minutes.
- Stir in broth.
- Add tomatoes, green pepper, olives, garlic and allspice; simmer for 3-4 minutes.
- Return chicken to pan; cover and simmer for 25-30 minutes, or until tender.
- Arrange chicken on platter and keep warm in oven.
- Stir lemon juice into mixture in pan, add mushrooms and bring to the boil.
- Boil until reduced by half.
- Pour over chicken and serve.
CHICKEN MARENGO STYLE (POLLO ALLA MARENGO)
This dish is really delicious, but is very low in fat. You can use skinned chicken thighs instead of whole chickens, which is what I prefer. The recipe is Piedmontese, and is from a book by Matt Kramer. I find it especially good when served over polenta.
Provided by Ceil from NJ
Categories Whole Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place large skillet over medium heat with olive oil.
- When hot, add the chicken pieces and brown on all sides.
- Pour off any excess oil.
- Reduce the heat to low, pour in the Madeira, and season with the nutmeg, salt and pepper.
- Let cook for 15 minutes.
- Meanwhile, drain the mushrooms, straining the water of grit through a paper towel or coffee filter.
- If the mushrooms are gritty, rinse them well.
- Add the mushrooms to the chicken, along with the soaking water.
- Stir in the garlic, then add the chicken stock.
- Cover and let cook until the chicken is tender- about 45 minutes.
- To serve, place the chicken pieces on a warm platter and spoon some of the sauce over the chicken pieces.
- Sprinkle a generous amount of parsley on top.
Nutrition Facts : Calories 725.9, Fat 47.3, SaturatedFat 13.5, Cholesterol 215.7, Sodium 292.8, Carbohydrate 9.3, Fiber 0.9, Sugar 1.6, Protein 52.6
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