Chicken Sauté Marengo

French Country Cooking for Americans, 1946

1 hour — 4 Servings

Ingredients

3	pound	chicken
3	tablespoon	vegetable oil
1	tablespoon	butter
1	tablespoon	flour
1	teaspoon	salt
		black pepper
1⁄2	cup	white wine
1	clove	garlic (crushed)
1⁄3	cup	canned tomatoes
3		tomatoes (peeled, seeded and chopped)
1⁄2	pound	mushrooms (cleaned)
4	slice	bread (toasted or fried in butter)
4		eggs (fried french style)
		cooked crawfish or shrimps

Instructions

Clean and singe chicken, cut in pieces as for chicken sauté and season with salt and pepper. Put vegetable oil in pan and heat very hot. Arrange chicken in the oil and cook until golden brown on all sides. Turn down heat, half cover pan and cook 25 to 30 minutes. Remove chicken and pour off oil pan. Add butter to pan, sprinkle in flour and add garlic and wine. Cook until liquid is reduced to one half the original quantity. Add canned tomatoes, bring to boil, then add fresh tomatoes and mushrooms. But chicken back in pan and cook slowly 15 to 18 minutes. longer. Place chicken in serving dish with mushrooms on top and pour the sauce over. Arrange bread around chicken with an egg on top of each piece of bread. Garnish with crawfish were shrimp and sprinkle with parsley.