Stewed Chicken a la Marengo

Ingredients

• Cut a tender chicken in small joints
• an ounce of butter
• a gill of salad-oil
• a bruised clove of garlic
• a bay-leaf
• two sprigs of thyme
• salt to taste
• pepper to taste
• half a pint of Tomato sauce
• half of that quantity of good broth
• a dozen sliced champignons
• the juice of half a lemon

Method

1. 1

   Fry chicken pieces with butter, salad oil, garlic, bay leaf, thyme, salt, and pepper for 25 minutes.

2. 2

   Remove chicken, add tomato sauce, broth, and champignons, boil for 5 minutes.

3. 3

   Add lemon juice, dish up chicken, garnish with champignons and fried croûtons, serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 130. The excerpt below is the record exactly as published.

STEWED CHICKEN A LA MARENGO. Cut a tender chicken in small joints as in the foregoing. Melt in a saut6-pan an ounce of butter with a gill of salad- oil ; add a bruised clove of garlic, a bay-leaf, two sprigs of thyme, salt and pepper to taste ; fry the pieces of chicken with these, for about twenty-five minutes on a brisk fire until the pieces are done, when they must be removed from the saut^-pan, placed on a dish, and kept hot ; throw away the aromatic herbs, and pour half a pint of Tomato sauce into the saut^-pan, with the half of that quantity of good broth or gravy and a dozen sliced champignons ; stir this and let it boil for five minutes over a brisk fire, then draw the pan away, add the juice of half a lemon

Cook this with the app: pantry check, scaling, and the assistant.