Recipes for Chicken Marengo and Chicken Chasseur seem to me pretty similar (see comparison table below), so I've merged various recipes into one general one, which I execute with some flexibility (often omitting mushrooms, for instance).
Sauté chicken in olive oil to seize and brown on all sides; add onions and garlic, cook until soft but not brown. Pour off excess oil and reserve (2 Tb), especially if the chicken was fatty.
Add seasoning, sprinkle with flour, sauté lightly tossing to mix about a minute.
Add bouillon, tomato. Simmer about 45 minutes, until tender. I often partially cover so it doesn't cook dry.
I may add some sliced (thin enough to cook at a simmer in 45 minutes) carrots, green olives, or both, especially if I've used mainly or only tomato paste and water for lack of bouillon (and to avoid adding a salty “bouillon cube”).
Cook minced mushrooms in reserved oil and wine. Add to rest, simmer 5 minutes & serve!
Book | Cuisine pour tous | BH&G | Tante Marie | Joy | |
---|---|---|---|---|---|
Recipe | Chasseur | Marengo | Cacciatore1) | Marengo | Hunter's |
Chicken | 1 | 1,2 kg | 1-1,5 kg | 1 kg | 1,8 kg |
Bouillon | 1 dl | 2 dl | -0- | -0- | 2 dl |
Flour | 50 g | 40 g | -0- | -0- | 2-3 Tb |
White wine | 2 dl | 2 dl | 1 dl | 1 dl | 1 dl |
Tomatoes | 125 g | 50 g | 450 g | 4 pces. | 60 g paste |
Shallots | 40 g | 30 g | 3 | 2 | |
Onions | 2 | ||||
Garlic cloves | 2 | 1 | |||
Cognac | 1 dl | ||||
Mushrooms | 200 g | 125 g | ½ - 1 C | ||
Oil | 50 g | 2 cl 2) | 60 g | 60 g | 60 g |
Butter | 30 g 3) | ||||
Herbs | tarragon | parsley | oregano | bouquet | bay leaf |
cerfeuil? | bay leaf | garni | thyme |