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Pollo alla Marengo - Chicken Marengo
Pollo alla Marengo

Ingredients:

Serves 4

  • 350g chicken breast, cut into bite-sized chunks
  • 15ml olive oil
  • 50g butter
  • 1 garlic clove, crushed
  • 60ml brandy
  • 400g can chopped tomatoes
  • Heaped teaspoon tomato purée
  • 100ml chicken stock
  • 120g mushrooms, sliced
  • Freshly ground black pepper to taste
  • 1 tablespoon chopped parsley

Method:

  1. Add the olive oil and a small knob of the butter to a large saute pan with lid.
  2. Once hot add the chicken breast and cook over a medium heat until the pieces are browned all over.
  3. Add the crushed garlic, stir, lower the heat and put the lid on the pan. Cook gently until all the chicken juices begin to run dry.
  4. Add the lemon juice, increase the heat to medium and stir until the lemon juice is all gone.
  5. Increase the heat and then pour over the brandy.
  6. When the brandy has evaporated add the tomatoes and tomato purée. Stir well.
  7. Add the chicken stock and stir again.
  8. Once the sauce is bubbling turn the heat to low and replace the lid.
  9. Let it simmer gently, stirring from time to time, for between 45 minutes and 1 hour. The chicken should be tender and beginning to fall apart.
  10. Melt the remaining butter in a small pan and then add the mushrooms and some ground black pepper. Cook over a fairly high heat until the mushrooms are dark brown.
  11. Divide the chicken and sauce between four plates and top each with a portion of mushrooms and a sprinkle of chopped parsley.

Notes:

Serve with a green vegetable and either mashed, boiled or roast potatoes.
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