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Chicken Marengo



  • 5 pounds chicken parts. Something for the white lovers and some for the dark meat lovers. 3 to 4 breast and another 3 to 4 legs with thighs attached.
  • 1/2 to 1 cup of flour
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 2 to 3 Tbl. dried tarragon
  • 1/2 or more of oil
  • 1/4 cup of butter
  • 1-1/2 cups dry white wine
  • 1 minced garlic clove
  • 2 cups of canned tomatoes well pureed
  • 12 to 14 mushrooms


Mix flour, salt, pepper and tarragon and dredge chicken parts. Sauté chicken in the oil and butter until brown on all sides.

Place chicken in a large casserole, add the reserve flour to the remaining fat and wire whisk, gradually stir in the wine cooking until the sauce is thickened and smooth. Add the tomatoes, garlic, mushrooms and pour over chicken; bake covered at 350 degrees until chicken done - about 45 minutes. Or if convenient can delay and refrigerate. Must then bake for 1 & 1/4 hours. Egg noodles or rice is cool with the Marengo sauce.

N. Y. Times Cook Book, Page 200.

Introduced to me by Sandy S.