CHICKEN WITH TOMATOES, ONIONS AND MUSHROOMS
Steps:
- Sprinkle chicken with salt and pepper. Dredge in flour; shake off excess. Melt butter with oil in heavy large pot over medium-high heat. Working in batches, add chicken to pot; cook until golden on all sides, about 6 minutes total. Transfer to bowl. Add mushrooms to pot; sauté until golden, about 5 minutes. Stir in tomatoes, wine and onions. Return chicken and any accumulated juices to pot. Reduce heat to medium. Cover and simmer 20 minutes.
- Uncover pot and simmer until chicken is cooked through, about 10 minutes longer. Season with salt and pepper. Transfer to serving bowl. Sprinkle with parsley.
CHICKEN MARENGO STYLE (POLLO ALLA MARENGO)
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.
Provided by Ceil from NJ
Categories Whole Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place large skillet over medium heat with olive oil.
- When hot, add the chicken pieces and brown on all sides.
- Pour off any excess oil.
- Reduce the heat to low, pour in the Madeira, and season with the nutmeg, salt and pepper.
- Let cook for 15 minutes.
- Meanwhile, drain the mushrooms, straining the water of grit through a paper towel or coffee filter.
- If the mushrooms are gritty, rinse them well.
- Add the mushrooms to the chicken, along with the soaking water.
- Stir in the garlic, then add the chicken stock.
- Cover and let cook until the chicken is tender- about 45 minutes.
- To serve, place the chicken pieces on a warm platter and spoon some of the sauce over the chicken pieces.
- Sprinkle a generous amount of parsley on top.
Nutrition Facts : Calories 725.9, Fat 47.3, SaturatedFat 13.5, Cholesterol 215.7, Sodium 292.8, Carbohydrate 9.3, Fiber 0.9, Sugar 1.6, Protein 52.6
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