How to make chicken Marengo:

This meal was said to have been invented by the cook in Napoleon's army just before the battle of Marengo, hence its name

[B]Ingredients[/B]
4 large chicken joints, skinned
2 tablespoons butter
2 tablespoons olive oil
salt and black pepper
2 onions chopped finely
2 cloves garlic crushed
1 tablespoon plain flour
12 fluid oz chicken stock
3 tablespoons white wine
3 tablespoons tomato puree
finely chopped parsley (to taste)
2 bay leaves
finely chopped celery leaves (to taste)
2 cups button mushrooms
10 fresh prawns, heads and tails left on
juice of half a lemon
(see measure conversions for more information)

[B]Method[/B]
- Season the flour and roll the chicken in it until well coated.
- Melt the butter in a heavy bottomed pan and add the olive oil.
- Add the chicken and cook gently until lightly browned.
- Add the onions and garlic and cook until just transparent.
- Gradually add the stock and bring to the boil.
- Reduce the heat and stir in the tomato puree and the wine.
- Add the parsley, bay leaves, celery leaves, mushrooms and lemon juice.
- Put all into a large casserole dish and cook for 50 minutes at 190 degrees centigrade (see temperature conversions).
- After 40 minutes check that the chicken is properly cooked (further cooking time will be required until the chicken is sufficiently cooked).
- When you are happy that the chicken is properly cooked add the prawns and cook for the last 10 minutes.
- Serve with plain boiled rice and broccoli florets.