Chicken Marengo Style (Pollo alla Marengo) |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This dish is really delicious, but is very low in fat. You can use skinned chicken thighs instead of whole chickens, which is what I prefer. The recipe is Piedmontese, and is from a book by Matt Kramer. I find it especially good when served over polenta. Ingredients:
4 lbs roasting chickens, cut into serving pieces and skin removed |
1 cup madeira wine |
1 pinch of freshly grated nutmeg |
salt |
fresh ground black pepper |
1 ounce dried porcini mushrooms, soaked in |
1 cup boiling water, for 30 minutes |
1 cup chicken stock (canned is fine) |
1/4 cup fresh italian parsley, finely chopped |
Directions:
1. Place large skillet over medium heat with olive oil.
2. When hot, add the chicken pieces and brown on all sides.
3. Pour off any excess oil.
4. Reduce the heat to low, pour in the Madeira, and season with the nutmeg, salt and pepper.
5. Let cook for 15 minutes.
6. Meanwhile, drain the mushrooms, straining the water of grit through a paper towel or coffee filter.
7. If the mushrooms are gritty, rinse them well.
8. Add the mushrooms to the chicken, along with the soaking water.
9. Stir in the garlic, then add the chicken stock.
10. Cover and let cook until the chicken is tender- about 45 minutes.
11. To serve, place the chicken pieces on a warm platter and spoon some of the sauce over the chicken pieces.
12. Sprinkle a generous amount of parsley on top.
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