Chicken Marengo
- Ready In:
- 55mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 4 tablespoons olive oil
- 2 celery ribs, diced
- 1 carrot, diced
- 1 onion, chopped
- 2 1⁄2 ounces bacon
- 2 ounces mushrooms, chopped
- 3 1⁄2 ounces tomato paste
- 2 tomatoes, quartered
- fresh parsley
- 1 pinch mace
- 2 bay leaves
- 2 garlic cloves, peeled, halved
- 2 1⁄2 ounces plain flour
- 2 tablespoons sherry wine
- 1 quart chicken stock
- 9 ounces mushrooms, sliced
- 1 lb cooked chicken, shredded
directions
- In a heavy casserole heat 2 tablespoons of olive oil. Add the celery, carrot, onion, mushrooms and bacon and sweat for 2 minutes. Add the tomato paste and cook for 1 minute.
- Stir in the quartered tomatoes, then the bay, garlic and mace. Sprinkle over the flour and cook for 1 minute.
- Add the sherry and most of the chicken stock (leave a little amount for cooking the sliced mushrooms later). Bring the mixture to the boil and simmer for 20 minutes.
- Meanwhile, in a frying pan, sauté the sliced mushrooms in 2 tablespoons of olive oil. Add some salt and pepper and the remaining chicken stock, then stir in the cooked chicken.
- When the sauce has been cooking for 20 minutes, stir the chicken mixture into the casserole and heat through for 5 minutes. Finish with the chopped parsley and serve.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)