Chicken Marengo I
Ingredients
- 1 can tomato soup
- 1 can golden mushroom soup
- 3 lb. chicken parts
- 1 can small whole onion
- 1/4 tsp. garlic powder
- 1 jar whole mushrooms (4.5 oz.)
- salt and pepper, to taste
Directions
Brown chicken in large skillet or electric frying pan. Pour off fat. Stir in remaining ingredients. Cover, cook over low heat for 1 hour or until tender. Stir occasionally. Uncover and cook until consistency desired is reached. Serves 6-8 people. May be served with buttered noodles or potato pieces may be added and cooked right along with the chicken.
By Robin from Washington, IA
Chicken Marengo II
Ingredients
- 1 (3 lb.) chicken, cut up
- Freshly ground pepper
- 1/4 cup unsalted butter or margarine
- 1 large onion, sliced
- 2 garlic cloves, crushed
- 4 medium tomatoes, chopped
- 2 Tbsp. tomato paste
- 1/2 cup red wine
- 1/4 lb, mushrooms, sliced
Directions
Preheat oven at 350 degrees F. Grease a 3-quart casserole dish. Season chicken with pepper.
Melt butter or margarine in a large skillet over medium heat. Add chicken; saute until golden. Place chicken in greased casserole dish.
Add onion and garlic to fat remaining in skillet; saute until soft, 5 minutes. Stir in tomatoes, tomato paste and wine; bring to a boil.
Add mushrooms; cook 2 minutes. Pour tomato mixture over chicken. Cover casserole.
Bake in preheated oven until chicken is tender, about one hour.
By Raymonde from North Bay, Ontario
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