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Marengo chickens (poulet marengo)
6 servings
Cut the chickens into pieces and roll in flour mixed with salt and pepper. Melt butter in the roaster, add olive oil and fry the chickens. Put garlic, tomatoes, marjoram, bay leaves in the roaster, and pour cognac and wine. Cover and keep on a low heat for 25 minutes. Add the mushrooms and olives and keep on fire for another 10 minutes, or until the chickens are soft. Sprinkle with parsley. Serve with the fried white bread.
Cut the chickens into pieces and roll in flour mixed with salt and pepper. Melt butter in the roaster, add olive oil and fry the chickens. Put garlic, tomatoes, marjoram, bay leaves in the roaster, and pour cognac and wine. Cover and keep on a low heat for 25 minutes. Add the mushrooms and olives and keep on fire for another 10 minutes, or until the chickens are soft. Sprinkle with parsley. Serve with the fried white bread.
butter - 2 tbsp. spoons, olive oil - 2 tbsp. spoons, parsley greens - 2 tbsp. spoons, tomatoes - 1 cup, garlic - 3 wedges, salt - 2 tbsp. spoons, bay leaf - 1 pc., wheat flour - 0.3 cups, mayonnaise - 0.12 tbsp. spoons, fresh champignons - 250 g, fresh porcini mushrooms - 250 g, olives - 0.25 cups, dry white wine - 1 cup, ground black pepper - 0.5 tsp, vegetable oil - 2 tbsp. spoons, chicken - 2 pcs., cognac - 3 tbsp. spoons
