This recipe is REALLY delicious!!!! I served it with corn on the cob and couscous.
Preparation : 10 min Cooking : 45 min
320 calories/serving
Ingredients
2 chicken legs, with back, skinless 600 g
2 tbsp white flour (all purpose) 16 g
1/2 clove garlic, finely chopped
1 shallots, finely chopped 40 g
7 button (white) mushrooms, sliced 100 g
1 tbsp butter, unsalted 14 g
1/2 tbsp olive oil 8 mL
1 bay leaf 0.2 g
1 sprig fresh thyme 0.4 g
1/3 cup white wine 85 mL
1/3 cup chicken broth 85 mL
2 tsp tomato paste 12 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
Before you start
Put the serving dish in the oven at the lowest setting to keep the chicken warm.
Method
Coat the chicken with flour. Prepare the vegetables: Finely chop the garlic and shallot; slice the mushrooms.
Heat the butter in a pan, over medium heat and sauté the pieces thoroughly on each side until golden, about 6-7 min. Set them aside on the warmed serving plate in the oven.
Add the oil to the pan and heat. Add the garlic and shallot, bay leaf, and thyme. Cook 2-3 min. Pour in the white wine then scrape the bottom of the pan thoroughly as the wine comes to a boil.
Add the chicken back in. Add the warm broth and the tomato paste, cover, and simmer. Turn the chicken pieces 2 or 3 times during the cooking. Add the mushrooms to the pan after the chicken has cooked 30-35 min. Cook an additional 10-15 min. Add salt and pepper to taste. Serve.
https://www.soscuisine.com/recipe/marengo-chicken
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