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."
 
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Ready In:
1hr 5mins
Ingredients:
9
Serves:
4
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ingredients

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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

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.
 
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