Saturday, March 10, 2012

Crock Pot Chicken Marengo

Chicken Marengo was supposedly served to Napoleon after the battle of Marengo in Italy in 1800.  Don’t know if that’s really true, but I can tell you that it’s delicious.  It can be served over french bread, but we like it over rice.

1 whole chicken, chopped up and skinned
salt and pepper
1/4 cup flour
2 tablespoons butter
2 tablespoons olive oil
1 onion, peeled and chopped
2 cloves garlic, peeled and minced or pressed (or 1 tsp minced)
1 cup dry white wine
1 14-1/2 ounce can diced tomatoes
1 cup chicken broth
1 teaspoon dried thyme
12 ounces mushrooms, washed, dried and sliced
1 tablespoon cognac (optional)
1 tablespoon chopped fresh basil

As most crock pot meals, this recipe is fairly simple.Mix salt, pepper and flour in a bowl and dredge chicken breasts in it. Saute breasts in butter and oil until brown.  Place in crock pot.  Add onion and garlic to pan and saute about 5 minutes.  Add rest of ingredients, except fresh basil.  Stir and pour over chicken.  Cook on LOW 6-8 hours or HIGH 4-6 hours. Add fresh basil about 30 minutes before serving.  If using dried basil, add along with other ingredients.  Serve over bread or rice.

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