CHICKEN MARENGO
1 jointed chicken/ 8 thighs
salt
black pepper
2 tbsp oil
2 tbsp butter
2 finely chopped shallots
1 tbsp flour
1 glass sherry
4 tbsp tomato purée
4 sprigs parsley
1 stick celery
1 bay leaf
12 sliced button mushrooms
chicken stock
lemon juice
cayenne pepper
2 cloves garlic
1. If using whole chicken, cut into pieces small enough for serving.
2. Remove skin from the chicken, and season with salt, pepper and garlic.
3. Fry the chicken in the butter, until golden brown, and reserve.
4. In the same pan of hot butter, sautée the shallots until translucent, adding the flour while doing so.
5. Add the sherry, tomato purée, celery, parsley, bay leaf and mushrooms, along with enough stock to cover. Cover with a lid, and simmer for about 20 minutes.
6. Serve with rice, new potatoes or pasta, and a vegetable or salad if desired.
• Thighs, or thigh fillets, work as well as a whole chicken: breasts or breast fillets would tend to get too dry.
