Chicken Marengo Style (Pollo alla Marengo)
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 lbs roasting chickens, cut into serving pieces and skin removed
- 1 cup madeira wine
- 1 pinch of freshly grated nutmeg
- salt
- fresh ground black pepper
- 1 ounce dried porcini mushrooms, soaked in
- 1 cup boiling water, for 30 minutes
- 1 cup chicken stock (canned is fine)
- 1⁄4 cup fresh Italian parsley, finely chopped
directions
- 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.
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RECIPE SUBMITTED BY
Ceil from NJ
Paramus, NJ
I live in northern New Jersey, with my husband of 42 years. I love to cook, especially Italian foods, and I have a wonderful cook-book collection. My favorites are the "Italian Ladies" -- Lydia Bastianich, Biba Caggiano, and Marcella Hazan, along with Mario Batali. I love living in northern New Jersey, where there are all kinds of ethnic restaurants and food stores. I can find ingredients for anything here!
It's really difficult for me to post recipes, because I never measure anything. I cook by taste, touch, and smell. I'm always afraid my measurements are going to be off if I post.