Pollo Alla Marengo Food

CHICKEN MARENGO STYLE (POLLO ALLA MARENGO)

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.

POLLO ALLA MARENGO

Steps:

• Cut the chicken into pieces (check the instructions on how to cut up a chicken in the cooking tips!) or, if using only leg quarters, cut into drumsticks and thighs. Clean the mushrooms and remove the stems. Add about 25g (1 oz) of olive oil to salted water and cook the mushrooms.
• Meanwhile, add the remaining oil to a sauté pan and brown the chicken cuts over medium heat. Once they are a nice golden-brown color, season with salt and pepper and pour in the wine.
• Slow braise until the meat is done. Then, remove pieces of meat and add the flour and Marsala or Madeira wine to the cooking liquid. Stir until well combined and smooth.
• If the sauce appears to be too thick, stretch it with a little water. Bring to a small boil and then add the mushrooms. Cook for another few minutes.
• Lastly, pour the hot sauce over chicken cuts, and serve immediately, sprinkled with lemon juice and chopped parsley.

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.