Chicken Marengo (Chiken Maringow)

Written By Lucy Pinder on Monday, September 28, 2009 | 11:17 PM


  • Ingredients
  • Butter 1 tbsp
  • Virgin Olive Oil 2 tbsp
  • Onion(sliced) 1
  • Garlic Cloves 2
  • Chicken thighs(Skinned) 12
  • All-Purpose Flour 2 tbsp
  • Grape Juice 1 cup
  • Caned Toamtoes(crushed) 400 gms
  • Tomatoe Paste 1 tbsp
  • Sugar 1 tsp
  • Salt & Ground Pepper to taste
  • Prawns(Peeled) 225 gms
  • Fresh Coriander(chopped)1/4 cup
Method
  1. Melt butter with oil in a large flame proof casse-role, add onion & garlic, & saute gently until soft.
  2. Add chicken & sprinkle flour, then saute over moderate heat, turning chicken constantly, until it is golden brown on all sides.
  3. Add grape juice and stir to loosen the sediments from the pan,then add tomatoes and bring to a boil, stirring.
  4. Lower heat and add tomato paste, sugar, and salt and pepper to taste.
  5. Cover & simmer for 40 minutes.
  6. Add prawns to the pan, stir well until coated in sauce, and heat through for a few minutes.
  7. Remove pan from heat and stir in coriander.
  8. Taste for seasoning.
  9. Serve hot, straight from the casserole.

No comments:

Post a Comment