Prep 5 mins
Cook 1 hr
This has been in my 'tried and true' forever. Simple and tasty. Home-cooking. Origin, unknown.
- 4 lbs chicken, cut into serving pieces
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1⁄2 lb button mushroom
- 4 small onions, quartered
- 1 cup drained canned tomato
- 1 cup chicken broth
- 1⁄2 cup pitted black olives
- 1 small green bell pepper, cut into strips
- 2 cloves garlic, minced
- 1 1⁄2 tablespoons lemon juice or 1 1⁄2 tablespoons dry white wine
- 1⁄4 teaspoon allspice
- buttered rice
- 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.
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.
"Too slow, chicken marengo!" A Red Dwarf fan will get it, I promise. That show is the reason I went looking for this recipe, as my husband has asked for it any time he breaks out the dvd's. Decided to try it out on him last night, and as usual, he had no idea what it was and swears he doesn't remember asking for it. Didn't stop him from eating it tho. I did cut the recipe in half, and used only boneless skinless chicken breasts. I also had to sub crimini mushrooms, since that's what I had. Everything else was to the recipe. The sauce was a bit tight before I let it simmer with the chicken, so I added about half a cup of water before covering, then let it reduce per the instructions and it was great. Picked up all the tasty bits that stuck to the bottom of my stainless pan in the browning stage. Thanks so much for sharing. Served over rice cooked in chicken broth for hubby, and left the rice off for myself to cut back on carbs, as well as tossed salad with hibachi style dressing, from this site.
My DH learned about this recipe from a back issue of Maxim. He was on deployment and told me he wanted me to make this for his homecoming meal but never sent the recipe. So thank you so much for posting this. I did make it for him using boneless, skinless organic chicken breasts and tossed in 2tsp of capers for that added zing. He raved about the dish and said it tasted even better than he imagined it would. Thank you so much for posting.