This rich dish of chicken baked in cream and flavoured with sherry may be served with rice cooked with peas or with
tomatoes to add a touch of colour. A variation on this recipe is to bake the chicken in sour cream. Use 8 fluid ounces of sour cream diluted with the same amount of water. Omit the sherry and substitute 8 ounces of sliced mushrooms and ½ teaspoon thyme.
2 oz. butter
1 x 4 lb. chicken, cut into serving
pieces ½ tablespoon flour 16 fl. oz. single cream
3 tablespoons sherry
1 teaspoon salt
½ teaspoon black pepper
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
In a large, deep frying-pan, melt three-quarters of the butter over moderate heat. When the foam subsides, place the chicken pieces in the pan and brown them on all sides.
With tongs, transfer the chicken pieces from the pan to a medium-sized oven-proof casserole.
In a medium-sized saucepan, melt the remaining butter over moderate heat. Remove the pan from the heat. With a wooden
spoon, stir the flour into the Chicken Saute Marengo is a classic French dish of saute’ed chicken in a brandy-flavoured tomato sauce, garnished with
fried eggs and mushrooms.
butter. Pour in the cream and stir well to mix. Then add the sherry, salt and pepper. Return the pan to the heat and bring the sauce to the boil. Pour it over the chicken pieces in the casserole.
Cover the casserole and place it in the oven. Bake for 40 to 45 minutes, or until the chicken is tender when tested with a fork.
Remove the casserole from the oven and serve at once.