Chicken Marengo

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 4 tablespoons olive oil
• 2 celery ribs, diced
• 1 carrot, diced
• 1 onion, chopped
• 2 1/2 ounces bacon
• 2 ounces mushrooms, chopped
• 3 1/2 ounces tomato paste
• 2 tomatoes, quartered
• fresh parsley
• 1 pinch mace
• 2 bay leaves
• 2 garlic cloves, peeled, halved
• 2 1/2 ounces plain flour
• 2 tablespoons sherry wine
• 1 quart chicken stock
• 9 ounces mushrooms, sliced
• 1 lb cooked chicken, shredded

Recipe

• 1 in a heavy casserole heat 2 tablespoons of olive oil. add the celery, carrot, onion, mushrooms and bacon and sweat for 2 minutes. add the tomato paste and cook for 1 minute.
• 2 stir in the quartered tomatoes, then the bay, garlic and mace. sprinkle over the flour and cook for 1 minute.
• 3 add the sherry and most of the chicken stock (leave a little amount for cooking the sliced mushrooms later). bring the mixture to the boil and simmer for 20 minutes.
• 4 meanwhile, in a frying pan, sauté the sliced mushrooms in 2 tablespoons of olive oil. add some salt and pepper and the remaining chicken stock, then stir in the cooked chicken.
• 5 when the sauce has been cooking for 20 minutes, stir the chicken mixture into the casserole and heat through for 5 minutes. finish with the chopped parsley and serve.