Poulet Marengo (Chicken Marengo)
Rosemary Chicken in White Wine & Mushrooms
2015-01-13 22:42:58
Serves 2
A most delicious blend of rosemary, chicken, white wine and mushrooms.
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Nutrition Facts
Serving Size
610g
Servings
2
Amount Per Serving
Calories 897
Calories from Fat 268
% Daily Value *
Total Fat 30g
46%
Saturated Fat 7g
34%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 14g
Cholesterol 386mg
129%
Sodium 357mg
15%
Total Carbohydrates 33g
11%
Dietary Fiber 2g
7%
Sugars 3g
Protein 88g
Vitamin A
2%
Vitamin C
5%
Calcium
7%
Iron
26%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 4 chicken thighs with bone in
- 2 chicken breasts
- Salt to taste
- Flour for dredging (approx 1/2 cup)
- Vegetable oil
- 1 1/2 cups white wine
- 8 cremini mushrooms, sliced
- 3-4 large garlic cloves
- 2 bay leaves
- 3- 4 sprigs fresh rosemary, chopped
Instructions
- Heat oven to 400 degrees.
- In a large Dutch oven or oven proof skillet; heat oil.
- Dredge chicken in flour and salt. Add chicken to skillet and brown on both sides. Cook all chicken till golden brown. Remove from skillet and put on plate. Add sliced mushrooms, garlic, bay leaves and fresh rosemary to drippings in pan. Turn heat to medium and cook till mushrooms are tender and slightly browned. If any flour is left over from dredging, add it to the mushrooms and garlic to help thicken the sauce. Add wine and cook till sauce is reduced. Add 1 1/2 cups water, simmer for a few minutes, till thickened a bit. Add chicken and whatever juices are on plate to mushroom garlic mixture.
- Put pan in a 400 degree oven and cook for 45 minutes.
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