Serves: 4
Prep time: 30 Minutes
Cooking time: 25 Minutes
Prep time: 30 Minutes
Cooking time: 25 Minutes
Chicken Marengo
(with Mt Barker Chicken Thigh Fillets)
(with Mt Barker Chicken Thigh Fillets)
This twist on a French standard opts for prawns and olives instead of crayfish and egg giving it a summery Mediterranean flavour.
Ingredients:
• 600g Mt Barker Free Range Chicken Thigh fillets, trimmed, quartered
• 1 tbs olive oil
• 200g cup mushrooms, thinly sliced
• 2 garlic cloves, crushed
• 1 tbs tomato paste
• 2 tbs brandy, optional
• 80 ml (1/3 cup) white wine
• 400 g can crushed tomatoes
• 2 tsp dried oregano leaves
• 8 slices sourdough bread
• 8 medium green prawns, peeled, deveined
• 200g jar pitted kalamata olives, drained
• ¼ cup chopped fresh continental parsley
• 600g Mt Barker Free Range Chicken Thigh fillets, trimmed, quartered
• 1 tbs olive oil
• 200g cup mushrooms, thinly sliced
• 2 garlic cloves, crushed
• 1 tbs tomato paste
• 2 tbs brandy, optional
• 80 ml (1/3 cup) white wine
• 400 g can crushed tomatoes
• 2 tsp dried oregano leaves
• 8 slices sourdough bread
• 8 medium green prawns, peeled, deveined
• 200g jar pitted kalamata olives, drained
• ¼ cup chopped fresh continental parsley
Instructions:
1. Heat the oil in a large non-stick frying pan over medium-high heat. Season chicken. Cook for 3 minutes each side or until browned. Transfer to a plate
2. Add the mushroom and garlic to the frying pan. Stir for 3 minutes or until mushroom softens. Add the tomato paste and stir for 1 minute or until combined. Stir in the brandy. Add the wine and simmer for 1 minute. Stir in the tomato and the oregano. Reduce heat to medium-low. Add the chicken and simmer, stirring often for 15 minutes or until the chicken is cooked through.
3. Meanwhile, heat a chargrill on high. Spray with oil. Cook the bread and prawns, turning halfway, for 3 minutes or until cooked through.
4. Stir the olives and parsley into the chicken mixture and season. Divide among plates and serve with chargrilled bread and prawns.
1. Heat the oil in a large non-stick frying pan over medium-high heat. Season chicken. Cook for 3 minutes each side or until browned. Transfer to a plate
2. Add the mushroom and garlic to the frying pan. Stir for 3 minutes or until mushroom softens. Add the tomato paste and stir for 1 minute or until combined. Stir in the brandy. Add the wine and simmer for 1 minute. Stir in the tomato and the oregano. Reduce heat to medium-low. Add the chicken and simmer, stirring often for 15 minutes or until the chicken is cooked through.
3. Meanwhile, heat a chargrill on high. Spray with oil. Cook the bread and prawns, turning halfway, for 3 minutes or until cooked through.
4. Stir the olives and parsley into the chicken mixture and season. Divide among plates and serve with chargrilled bread and prawns.
