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Marengo chickens

Cooking recipes / Second-course recipes / Meat dishes / Bird

Cut the processed chickens into pieces. Mix the flour with salt and pepper, roll chunks of chickens in this mixture. In the roaster, heat the mixture of vegetable and butter, fry the chickens, add garlic, tomatoes, marjoram, bay leaf, pour cognac and wine. Cover and simmer over low heat for about 30 minutes. Then add the mushrooms and olives and simmer for a further 10 minutes. Sprinkle the finished dish with parsley greens. Serve the fried white bread to the chickens.

chicken (1 kg each) 2 pcs., flour - 2 tbsp. spoons, salt - 2 tsp, ground black pepper - 0.5 tsp, butter - 2 tbsp. spoons, vegetable oil - 2 tbsp. spoons, garlic - 3 wedges, cognac - 3 tbsp. spoons, tomatoes peeled and milled 1 cup, dry white wine - 1 cup, bay leaf - 1 pc., fresh champignons - 250g, olives - 0.25 cups, parsley greens to taste