Napoleons Chicken Marengo Recipes

NAPOLEON'S CHICKEN MARENGO WITH MUSHROOMS

Steps:

• After gathering all the ingredients, put the Chicken and flour in a food storage bag like in the picture. Shake the bag to coat the pieces and set them aside. You'll use it later on.
• In a large fry pan sauté the onions and sliced bell pepper in one to two tablespoons of the extra virgin olive oil, until it gets translucent. Then remove it on a plate.
• Add the remaining extra-virgin olive oil to the pan and place it on a frying pan over medium heat. Add the coated chicken (prepared at step 1) to the pan and sauté, turning frequently, until browned. Then remove the chicken breasts to a plate and set aside for further use.
• Set the heat over medium to low. Add the butter to the pan and then add the mushrooms. Sauté until are tender and lightly browned. Should not take to long. This step is depending on what mushrooms you bought.
• Add the garlic cook for about 1 minute and then pour the wine into the pan. Cook until almost evaporated. After the wine is evaporated, add and blend the chicken stock, tomatoes, lemon juice, and tomato paste. Bring to a boil.
• Add the chicken and vegetables back to the frying pan along with the fresh parsley sprigs and bay leaf. Add salt and pepper to taste. Reduce the heat to low temperature. Cover the frying pan and simmer until the chicken is thoroughly cooked. Bon appétit!

CHICKEN MARENGO

Steps:

• Sprinkle the chicken with salt and pepper to taste.
• Heat the butter and oil in a heavy skillet over medium-high heat. Add the chicken pieces skin-side down. Cook until golden brown on one side, about five minutes. Turn the pieces and cook on the other side about two minutes. Pour off the fat from the skillet.
• Scatter the mushrooms over the chicken. Stir to distribute. Add the onion, garlic, bay leaf and thyme and cook about 5 minutes.
• Add the wine and scrape the bottom of the skillet with a wooden spoon to dissolve the brown particles that cling to the bottom of the pan. Add the tomatoes, tomato paste, chicken broth and parsley. Bring to the boil. Cover and cook 10 minutes. Serve with rice and a tossed green salad.

NAPOLEON'S CHICKEN MARENGO

Steps:

• Salt and pepper chicken and pat in seasonings.
• Heat olive oil to med-high.
• Dredge chicken in flour and add to heated oil.
• Brown on both sides, about 3 minutes each side.
• Place browned chicken on papertowels
• In same skillet, saute onions 10 minutes.
• After five mins add minced garlic.
• Add tomatoes, wine, and stir until bubbly.
• Lower heat to a low simmer.
• Return chicken pieces to skillet.
• Simmer for 1 hour if using dark meat, 45 mins if using breasts.
• Check chicken at 15 min intervals. If too dry, add 1/3 C Chicken Broth (or to your liking).
• At first 15 min interval, taste sauce and S& P to your taste.
• Preheat oven to 400 degrees.
• Add mushrooms and shrimp to simmering chicken at 50 mins or 35 mins, respectively, assure shrimp is simmering in sauce until just pink.
• Butter slices of bread or drizzle olive oil and toast in preheated oven (3-5 mins).
• Add one piece of chicken on top of a slice of toast, spoon sauce over chicken.
• Add 2-3 shrimp on top or around chicken.
• Sprinkle a little parsley on each serving (optional).
• Fry eggs in olive oil or bacon grease, Sunny side up (eggs optional).
• Place egg by side of chicken serving, S&P to taste.

CHICKEN MARENGO

Steps:

• Wash chicken pieces and pat dry.
• Season chicken and dredge in flour, shaking off excess.
• Heat oil and butter in large skillet over medium-high heat.
• Brown chicken pieces, a few at a time, then remove to a side plate as they are browned and continue with other pieces, adding more oil and butter if necessary.
• Quickly brown mushrooms, then remove to a side plate.
• Add onions to pan and cook over medium-low heat for 5 minutes.
• Stir in broth.
• Add tomatoes, green pepper, olives, garlic and allspice; simmer for 3-4 minutes.
• Return chicken to pan; cover and simmer for 25-30 minutes, or until tender.
• Arrange chicken on platter and keep warm in oven.
• Stir lemon juice into mixture in pan, add mushrooms and bring to the boil.
• Boil until reduced by half.
• Pour over chicken and serve.