Chicken Marengo
3 pounds of chicken pieces
1/2 teaspoon of freshly ground white pepper
1/2 cup of olive oil
1 3/4 cups of sliced mushrooms
juice of 1 lemon
6 anchovy fillets, finely chopped
2 cloves garlic, peeled and chopped
1 sprig parsley, 2 sprigs thyme and 1/2 bay leaf, tied together
1 cup of hot chicken broth
1 3/4 cups of chopped, skinned tomatoes
12 black olives
2 hard boiled eggs, finely chopped
Rub the chicken pieces well with pepper and a small amount of olive oil. Sprinkle mushrooms with lemon juice.
Heat remaining olive oil in heavy saucepan. Add chicken pieces and cook for 10 minutes, until well browned. Add mushrooms, anchovies, garlic, herbs, and hot chicken broth. Cover and simmer over medium heat for 25 minutes.
Add tomatoes and olives to chicken for final 5 minutes of cooking time. Transfer to heated, deep platter. Before serving, sprinkle with chopped eggs. Serves 4 |
Chicken Cookbooks
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