Chicken marengo
This is delicious because its well prepared for taste of the time now its ready for you so test it and taste it.
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| chicken marengo |
Fixings
1 tablespoon olive oil
600g chicken thigh filets, trimmed, quartered
200g glass mushrooms, meagerly cut
2 garlic cloves, finely slashed
1 tablespoon tomato glue
2 tablespoons liquor, discretionary
80ml (1/3 glass) white wine
400g can squashed tomatoes
2 teaspoons dried oregano clears out
8 cuts sourdough bread
200g jug set kalamata olives, depleted
1/4 glass slashed crisp mainland parsley
Select all fixings
Strategy
Step 1
Warm the oil in an extensive non-stick griddle over
medium-high warmth. Season chicken. Cook for 3 minutes each side or until
seared. Exchange to a plate.
Step 2
Add the mushroom and garlic to the skillet. Mix for 3
minutes or until mushroom mellows. Include the tomato glue and mix for 1 minute
or until joined. Blend in the schnaps. Include the wine and stew for 1 minute.
Mix in the tomato and oregano. Decrease warmth to medium-low. Include the
chicken and stew, blending regularly, for 15 minutes or until the chicken is
cooked through.
Step 3
In the interim, warm a chargrill on high. Splash with oil.
Cook the bread and prawns, turning most of the way, for 3 minutes or until
cooked through.
Step 4
Mix the olives and parsley into the chicken blend and
season. Isolate among plates and present with the chargrilled bread and prawns.
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