Toss chicken in flour. Heat butter and oil in large saucepan, add chicken, fry until golden brown all over, remove from pan. Drain fat from pan.
Cover tomatoes with boiling water, stand 1 minute. Peel off skin; chop tomatoes roughly.
Combine tomatoes in pan with mushrooms, onion, garlic, water and crumbled stock cube, wine, brandy, tomato paste and basil. Bring to a boil, reduce heat, simmer covered, 10 minutes.
Return chicken to pan, cover, cook further 30 minutes. Remove cover, cook further 20 minutes or until chicken is tender.
Serving
Suggestions
Serve topped with prawns.
Originally Submitted
1/1/2008
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