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"marengo" chickens
1 serving
Chop the chickens into pieces, roll in flour mixed with salt and pepper. Melt butter in a frying pan, add vegetable oil to it and fry the chickens. Then put the garlic, tomatoes, bay leaf, pour in the cognac and wine, cover the roaster with a lid and keep on a low heat for 20 minutes, then add the mushrooms and olives and bring everything to readiness. Sprinkle with chopped parsley, serve with fried white bread.
Chop the chickens into pieces, roll in flour mixed with salt and pepper. Melt butter in a frying pan, add vegetable oil to it and fry the chickens. Then put the garlic, tomatoes, bay leaf, pour in the cognac and wine, cover the roaster with a lid and keep on a low heat for 20 minutes, then add the mushrooms and olives and bring everything to readiness. Sprinkle with chopped parsley, serve with fried white bread.
chicken - 2 pcs., flour - 2 tbsp. spoons, salt to taste, ground black pepper to taste, butter - 50 g, olive oil - 50 g, or sunflower oil - 50 g, garlic - 2-3 wedges, cognac - 50 g, tomatoes - 200 g, white table wine - 1 glass, bay leaf - 1 pc., fresh white mushrooms - 300 g, olives - 50 g, parsley greens - 2 tbsp. spoons, white bread to taste
