Recipe - Pollo All Marengo

THE CHICKEN
800 g Skinon chicken thigh
fillets
1 Lemon; quartered
50 g Flour
3 tablespoon Italian olive oil
40 g Butter
3 tablespoon Brandy
Salt and ground black pepper

THE SAUCE
1 420 gram can chopped
tomatoes or 500g fresh
peeled
; tomatoes
2 Cloves garlic; crushed
125 ml Chicken stock
100 g Button mushrooms

TO SERVE
4 sl Toasted bread; cut in
triangles
Chopped parsley
Parmesan cheese

Rub the lemon quarters over the thigh fillets and coat in the flour.

Heat the oil in a heavybased saut‚ pan and cook until brown on both sides.
Transfer the chicken to a casserole dish.

Add the butter and seasoning to the pan, then flame with the brandy.

Add the garlic, tomatoes and chicken stock.

Simmer, add the mushrooms then pour over the chicken.

Place into a preheated oven at 180oC for 20 minutes until tender.

Serve with the toast triangles, cheese and chopped parsley, alongside a
crisp, green First Choice salad.

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