Chicken Marengo

READY IN: 1hr 5mins
Recipe by evelyn/athens

This has been in my 'tried and true' forever. Simple and tasty. Home-cooking. Origin, unknown.

Top Review by Derf

Mmmmmmm, very nice! I scaled the recipe to half, turned out great. I just happened to have some left over dry white wine, so used that instead of the lemon juice and cut the olives to a couple of tablespoons, other than that pretty much followed the recipe. We liked the allspice taste very much. I should say also that I used skinless, boneless chicken breast halves, they worked just fine. This was a nice combination of tastes with a delicious sauce. We served it with green beans and parselied potatoes. Thanks for sharing.

Ingredients Nutrition

Directions

  1. Wash chicken pieces and pat dry.
  2. Season chicken and dredge in flour, shaking off excess.
  3. Heat oil and butter in large skillet over medium-high heat.
  4. 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.
  5. Quickly brown mushrooms, then remove to a side plate.
  6. Add onions to pan and cook over medium-low heat for 5 minutes.
  7. Stir in broth.
  8. Add tomatoes, green pepper, olives, garlic and allspice; simmer for 3-4 minutes.
  9. Return chicken to pan; cover and simmer for 25-30 minutes, or until tender.
  10. Arrange chicken on platter and keep warm in oven.
  11. Stir lemon juice into mixture in pan, add mushrooms and bring to the boil.
  12. Boil until reduced by half.
  13. Pour over chicken and serve.

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