Chicken Marengo Recipe

Ingredients

Directions

1. Wash chicken under cold water; dry well on paper towels.
2. On sheet of waxed paper, combine flour, salt and pepper; mix well.
3. Roll chicken pieces in flour mixture, coating evenly.
4. In a 5-quart Dutch oven, slowly heat the olive oil and 2 tablespoons butter.
5. Add chicken pieces to hot fat in a single layer; saute on all sides, turning with tongs, until nicely browned - 10 minutes.
6. Remove chicken as it browns.
7. Brown rest of chicken; remove and set aside.
8. Add the garlic, thyme, basil and parsley to Dutch oven.
9. Saute herbs, stirring, over medium heat 5 minutes.
10. If using fresh tomatoes, scald in boiling water; peel skins.
11. Cut tomatoes in quarters; add to Dutch oven. (if using canned tomatoes, add with liquid. ) Add tomato paste, sugar, Tobasco and 3/4 cup of the wine.
12. Stir to mix well.
13. Place chicken in sauce.
14. Bring to boiling; reduce heat; simmer, covered, 40 minutes.
15. Meanwhile, wash mushrooms; slice through stem, 1/4 inch thick.
16. In 2 tablespoons remaining butter in small skillet, saute mushrooms about 5 minutes, stirring.
17. Add sliced mushrooms to chicken; cook, covered, 10 minutes longer.
18. About 10 minutes before serving, drain chicken livers on paper towels; halve.
19. Saute livers, chopped onion and chopped mushrooms in 2 tablespoons hot butter, stirring, about 5 minutes.
20. Mash with fork; add 1 tablespoon soft butter; mix well.
21. Cut toast with heart-sharp cutter; spread with remaining butter, then with liver mixture.
22. Stir 1/4 cup wine into sauce.
23. Arrange chicken, with sauce and toast, on a platter.
24. Sprinkle with parsley