Chicken Marengo

Before starting this Chicken Marengo recipe, make sure you have organised all the necessary ingredients.

Cut the chicken when raw. Season the pieces with salt and pepper.

Peel the onions and garlic. Slice.

I recommend using the 'Alligator' vegetable cutter for an easier operation.

In a casserole, heat the butter and oil.

Sauté the chicken pieces until golden on all sides.

Add the onions and garlic. Stir so that they brown without burning.

Sprinkle the mixture with flour (this technique is known as 'singer')...

... then torrefy in the oven for a few minutes.

Stir until the flour is completely absorbed.

Gradually incorporate the chicken stock...

... and the white wine. Bring to a boil. Reduce the heat and continue cooking on a gentle boil for 30 minutes.

Blanch and peel the tomatoes...

... seed...

... and crush coarsely.

Clean the mushrooms. Wash them with cold water, dry and slice.

Add the tomatoes...

... and the mushrooms. Season with salt and pepper.

Cover and simmer on low heat for 20 minutes, until the chicken is moist.

Stir occasionally to prevent the sauce from sticking to the pan. 10 minutes later, add the Cognac.
Cook for another 10 minutes and serve immediately. Sprinkle with chopped parsley.