Polla Alla Marengo
Chicken Marengo

Ingredients:

-3 ½ lb Chicken, cut up
-1 tbsp extra-virgin olive oil
-2 tbsp unsalted butter
-2 large garlic cloves, bruised
-1 onion, chopped
-1 carrot, chopped
-1 celery rib w/leaves, chopped
-2 tbsp chopped fresh flat-leaf parsely
-5 oz mushrooms
-2-3 tbsp olive oil
-2/3 cup dry white wine
-2 tbsp flour
-1 ½ cups good chicken stock
-salt & freshly ground white or black pepper, to taste

Preparation

1) Remove excess fat from the chicken. Use the blunt side of a chef’s knife to break the bottom of the leg bone. Divide each breast piece in half.
2) Heat the extra-virgin olive oil and butter in a Dutch oven. Add the garlic and sauté gently for about 3 minutes, until it begins to color and release its juices. Add the onion, carrot, celery and half the parsley. Sauté until softened then set aside.
3) Meanwhile, clean the mushrooms with a soft brush or cloth; do not wash them. Trim their stems, discarding any that are woody. If they are large, cut the caps into quarters, then slice.
4) Heat the olive oil in a skillet. When it is hot enough to make the chicken sizzle, add the pieces (in batches, if necessary) and brown them on all sides, about 15 minutes. Transfer to Dutch oven.
5) Drain the oil from the skillet, return it to the heat, and add the wine. Allow the alcohol to evaporate, about 3 minutes, using a wooden spoon to dislodge any bits of meat stuck to the pan. Meanwhile, mix the flour with just enough water to make a paste, then stir into a skillet. Add the stock and stir to make a smooth sauce.
6) Pour the liquid mixture into the pot and season with salt, stirring thoroughly. Cover the pot, leaving the lid slightly askew. Cook over medium-low heat for 20 minutes, stirring occasionally. Finally, stir in the remaining parsley and plenty of pepper.