Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Pollo alla Marengo (Chicken Marengo)




Source of Recipe


The Sopranos


List of Ingredients




1 chicken
5-6 ripe tomatoes or 5-6 hermetic tomatoes without sauce
3 table spoons of cognac
4 table spoons of olive oil
1 garlic boat
1/2 tea spoon dried sage
1/2 tea spoon dried rosemary
1 table spoon of chopped parsley
salt
pepper


Recipe



Cut the chicken into eight parts. Heat the oil along with the garlic in a casserolle (preferably terracotta), and fry the chicken over heat. Remove the garlic before it gets colour. When all the pieces of chicken have an even colour, pour the cognac over. Let it vapourize a little, and put the tomatoes in along with the herbs. If you are using fresh tomatoes, cut them into suitable pieces. Let the chicken simmer under lid over low heat until it is tender - about half an hour. Serve with, for example, fried potatoes or bread. The chicken is not supposed to float in sauce, rather be just moist and aromatic.