Main Dishes, Poultry

Chicken Marengo (for Pressure Cooker)

  • 1 Broiler-fryer chicken, quartered
  • 1 teaspoon Coarse black pepper
  • 1/3 cup Seasoned flour
  • 3 tablespoons Salad oil
  • 1 Garlic clove
  • 1 3 ounce can Mushrooms, sliced
  • 1 1 pound can Italian tomatoes
  • 1 cup Dry White wine

    • France is famed for her great ways withchicken. Like Chicken Marengo, createdfor Napoleon. In a pressure cooker, itbecomes deliciously tender in minutes instead of hours, complete with captivating French flavor.

    Rub chicken with pepper, dredge in flour. Heat Pressure Cooker, add oil, garlic. Lightly brown chicken. Remove garlic and chicken. Add mushrooms. Stir in tomatoes and 1/2 cup wine; replace chicken. Close cover securely. Cook 10 minutes. Let pressure drop of its own accord. Remove chicken to heated platter. Add remaining wine. Blend four with water. Stir into sauce. Simmer until thickened. Salt to taste;pour gravy over chicken.

    Makes 4 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!