Chicken A La Marengo Recipe

Name: Chicken A La Marengo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 14-ounce can whole peeled tomatoes; 1/3 cup chopped carrot; 1/3 cup chopped celery; 2/3 cup chopped onion; 2 tablespoons chopped flat-leaf parsley; Salt; 2 tablespoons unsalted butter; 3 tablespoons olive oil; 1 clove garlic, crushed; 1 4 1/2 pound chicken, cut into 4 pieces; Freshly ground black pepper; 1/2 pound white mushrooms, trimmed and quartered

Servings: persons

1 14-ounce can whole peeled tomatoes
1/3 cup chopped carrot
1/3 cup chopped celery
2/3 cup chopped onion
2 tablespoons chopped flat-leaf parsley
Salt
2 tablespoons unsalted butter
3 tablespoons olive oil
1 clove garlic, crushed
1 4 1/2 pound chicken, cut into 4 pieces
Freshly ground black pepper
1/2 pound white mushrooms, trimmed and quartered

1
Pour the can of tomatoes into a small saucepan. Crush the tomatoes using a potato masher or fork. Add the carrot, celery, onion and parsley. Bring to a boil, then reduce the heat and simmer until thickened and reduced to about 1 cup, about 40 minutes. Season with salt about halfway through.
2
Press through the fine disk of a food mill into a bowl, then stir in 1 tablespoon butter and check the seasoning. (Should make about 1 cup.)
3
Melt the remaining 1 tablespoon butter with the oil in a 12-inch saute pan or casserole over medium-high heat. Add the garlic. Season the chicken pieces with salt and pepper. Add the dark pieces to the pan. Once they begin to get crisp on the edges, reduce the heat to medium. After 5 minutes, add the breast pieces. Turn the chicken as it browns and remove the pieces to a platter as they finish cooking, 15 to 18 minutes total time. After 15 minutes, add the mushrooms to the pan, season them and cook until lightly browned and cooked through - they may need to cook for a few minutes after the chicken has been removed.
4
Remove the pan from the heat and spoon off all but 1 to 2 tablespoons of fat, Add 1 cup tomato puree to the mushrooms and stir up any bits stuck to the bottom of the pan. Simmer until the sauce thickens and forms a glaze with the fat in the pan. Taste and adjust the seasoning.
5
Spoon the sauce over the chicken.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 14-ounce can whole peeled tomatoes, 1/3 cup chopped carrot, 1/3 cup chopped celery, 2/3 cup chopped onion, and more.

Yes, Chicken A La Marengo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken A La Marengo

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