Chicken Marengo
Crockpot Chicken Marengo

From: "Johanna Westbrook" >
>Please send a recipe for Chicken Marengo. Thanks

Here are two versions, one regular one and one for the crockpot. Of course,
the first version is better, but the second has the advantage of ease and
simplicity.

Ron

Chicken Marengo

one 2 1/2 to 3 .b broiler, quartered
1 clove garlic, crushed
2 Tbsp. salad oil
1/4 tsp. thyme
2 medium onions, chopped
1 bay leaf
1 Tbsp. flour
1/2 tsp. salt
1/2 cup consomme or beef broth
1/4 tsp. pepper
1/2 cup dry white wine
1/2 lb. mushrooms, sliced
2 Tbsp. tomato paste
1 Tbsp. chopped parsley

In a large heavy skillet cook chicken in heated oil until browned on both
sides. Add onions and cook until onions are slightly browned. Sprinkle with
flour and cook 3 minutes, stirring constantly. Add consomme, wine, tomato
paste, garlic, thyme, bay leaf, salt, and pepper. Bring to boil. Cover and
simmer gently 30 minutes or until meat is tender. Remove chicken and keep
warm. Add mushrooms to skillet. Cover and cook over low flame 15 minutes.
Pour over chicken. Sprinkle with parsley. Garnish with slices of French
bread fried in butter. Serves 4.


Crockpot Chicken Marengo

2 1/2 to 3 lbs. chicken pieces
1/2 cup dry white wine
1 pkg. (1 1/2 oz.) dry spaghetti sauce mix
2 fresh tomatoes, quartered
1/4 lb. fresh mushrooms

Place chicken parts in bottom of crockpot. Combine dry spaghetti sauce mix
with wine; pour over chicken. Cover and cook on low for 6 to 7 hours. Turn
control to high. Add tomatoes and mushrooms. Cover and cook on high for 30
to 40 minutes or until tomatoes are done. Serves 4 to 5.



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