|
| |
Chicken Marengo
| Recipe Submitted by: |
Mike Bersell |
|
| Categories: |
Entrees>Poultry |
| Yield: |
50 portions |
| Ingredients |
Amount |
Method |
| Chicken, whole |
25 each |
Disjoint chicken and season with salt and
black pepper. Heat oil in large brazier.
Brown chicken on both sides.
Deglaze brazier with 1 qt. chicken
stock.
Add shallot butter and 3 cloves garlic,
crushed
and cook for 3-4 minutes.
Add wine and reduce to 1 qt.
Add tomato sauce and espagnole sauce.
Simmer
for 20 minutes. Strain through a china
cap
over chicken.
Place butter in saute pan along with
mushrooms.
Saute for 5 minutes, place on chicken.
Cover brazier, bring sauce to a boil.
Reduce
heat and simmer for 30 minutes.
For garnish:
Heat oil in saute pan and fry egg. Turn and
brown on both sides. Serve on top of chicken
as garnish. |
| Canola oil |
2 qt. |
| Chicken Stock |
1 qt. |
| Shallot Butter |
1/4 lb. |
| Garlic |
3 cloves |
| White Wine |
1 qt. |
| Tomato Sauce |
1/2 gallon |
| Espagnole Sauce |
1/2 gallon |
| Butter |
1/2 lb. |
| Mushrooms, sliced |
4 lb. |
| Eggs |
50 each |
|
|
|
|
|
|
|
| Chef's Tips: |
|
|
| Crawfish may also be used as a garnish. |
|
