Chicken Maxengo
Makes approx. 4 servings
Ingredients:
- 1 chicken (3 lb.)
- 1/2 cup white wine (Use a good table wine)
- 2 roma tomatoes (peeled, seeded, and crushed)
- 1 tbl. tomato paste
- 1 clove crushed garlic
- 12 peeled pearl onions
- 1 cup of water
- 2 tbl. Glace de Poulet Gold
- 1 cup quartered mushrooms or 1 oz. reconstituted Dried Wild Mushrooms
- 2 tbl. oil
- 2 tbl. butter
- flour for dredging
- 1 bouquet garni*
- salt and pepper to taste
*Bouquet garni consists of 1 bay leave, 1 sprig parsley, and 1 sprig thyme (tied in a small cheese cloth bag)
Proceedure:
Cut chicken into pieces, and season with salt and pepper. Dredge in flour. Brown in oil with 1 tbl. of butter added.
In a small pan reconstitute Glace de Poulet® with water and add to chicken. Add onions, tomatoes, paste, garlic and bouquet garni*.
Cover and simmer for 40 minutes or until chicken is tender. While simmering, sauté the mushrooms in remaining butter, add wine and then add to simmering chicken. When cooking time is completed, garnish with chopped parsley.
Serve with plain boiled rice.
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