Poulet Marengo

Hands down one of my favorite recipes that I gathered while a nanny. Amy was an excellent cook and if memory serves this was the first meal she cooked when I arrived in New Jersey. It is perfect with chicken, tomatoes and mushrooms

Poulet Marengo

6-8 pcs chicken with bone in (breasts, thighs and legs)
1/2 c. flour
1 tsp salt
1/2 tsp pepper
1 tsp tarragon
2 Tbsp olive oil
1 Tbsp margarine
1 c white wine (can use chicken stock)
2 c canned tomatoes, diced
1 clove garlic, minced
8 sliced white mushrooms

Preheat oven to 350 degrees

Mix together salt, pepper, tarragon and flour. Dredge chicken in flour. Brown chicken in oil and margarine then remove to casserole dish

Add remaining flour to browning pan, add wine, stir and remove bits from pan. Cook until smooth.
Add tomatoes, garlic and mushrooms to pan and stir. Pour mixture over chicken.

Cover with lid or foil. Bake until chicken is tender...approximately 45 minutes.