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    Chicken: Chicken Merengo


    Source of Recipe


    jeannie64 "This was from Mike100567"

    List of Ingredients




    4 Lbs chicken, boneless & skinless
    1 Large yellow onion
    10 small white onions
    1 Lb sliced mushrooms
    1 Lemon
    1 jigger Cognac
    1 Bottle dry white wine or Red (if you prefer a stronger flavor)
    4 crushed cloves garlic
    1 Tbsp Thyme
    8 Bay Leaves
    2 Tbsp Parsley
    2 Tbsp Oregeno
    1 Tbsp Garlic Powder
    1 Tsp Pepper
    2 32 oz. Cans of Tomato Puree
    3 8 oz. cans of Tomato Sauce: No Salt Added

    Recipe



    Cut the Large Yellow onion thinly and saute with 1/2 the lemon and water as necessary.
    Add cubed chicken to pan and quick brown.


    Meanwhile
    In a seperate pot
    Add 2 Cans of Puree
    Add 3 Cans of Tomato Sauce
    Add: (note: when adding the following, add only half and then use the other half to adjust the taste)
    1 Bottle dry white wine or Red (if you prefer a stronger flavor)
    4 crushed cloves garlic 1 Tbsp Thyme
    8 Bay Leaves
    2 Tbsp Parsley
    2 Tbsp Oregeno
    1 Tbsp Garlic Powder
    1 Tsp Pepper

    Once chicken is done in pan, add to pot and simmer for 1 hour. Adjust seasoning to taste. Meanwhile Saute White onions and Mushrooms in 1/2 lemon and water and set aside.

    Once Simmering is done Take Large cassarole dish. Remove chicken from pot with strainer, collander, or straining ladel and place in bottom of casserole dish. Continue reducing sauce in pot until 1/2 as much remains (put on high and stir occasionally to do faster)
    Place sautted White onions and Mushrooms over top of chicken. Pour reduced sauce over everything. Sprinkle jigger of Cognac over whole (if you don't have Cognac don't sweat it, I don't usually have it either so I usually skip this part) Put in oven on 350 for 1 hour. Remove and you are ready for a flavorful Protein. When dishing this out I usually dish out 50% more on my scale due to the veggies.

    Jeannie's notes:
    Red Wine works best. I usually use the full amount of the spices and 7-8 cloves of garlic. The cognac/brandy is not necessary, but adds some interesting flavor. I absolutely love this, it is great over rice or by itself.

 

 

 

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