Chicken Merengo
Yield
servingsPrep
15 minCook
60 minReady
75 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
chicken
in serving pieces |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
all-purpose flour
|
*
|
| ¼ | cup |
butter
|
|
| ¼ | cup |
olive oil
not virgin |
|
| 1 | clove |
garlic
minced |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | pound |
tomatoes, canned
|
|
| 1 | cup |
white wine
dry |
*
|
| 6 | ounces |
mushrooms, canned
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
chicken
in serving pieces |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
all-purpose flour
|
*
|
| 59 | ml |
butter
|
|
| 59 | ml |
olive oil
not virgin |
|
| 1 | clove |
garlic
minced |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 453.6 | g |
tomatoes, canned
|
|
| 237 | ml |
white wine
dry |
*
|
| 173.4 | ml/g |
mushrooms, canned
sliced |
|
Directions
Sprinkle chicken pieces with salt and pepper and roll in flour.
Heat butter and oil in large skillet.
Add chicken and brown on all sides.
Remove from skillet and place pieces in single layer in a shallow baking dish .
Add garlic to skillet and sauté until soft.
Stir flour into pan drippings, add tomatoes broken up with juice and wine and stir briskly over med-high heat until sauce bubbles and thickens.
Add mushrooms.
Pour sauce over chicken.
Bake in a preheated 350℉ (180℃) Foven for 40 to 45 min or until chicken is tender.
Serve sprinkled with finely chopped chives.
