Prep Time: 25 minutes
Cook Time: 40 minutes
Ingredients:
- See Below
Preparation:
Clean two chickens and cut them into 6 pieces each, in other words three from the breast, the thighs, and the backs, plus the wings and the drumsticks, which should be boned.Put the pieces in a pot with a quarter cup of oil and a half cup of unsalted butter [you can, if you want, reduce the amount of fat], and add to them 2 onions, a carrot, and a stalk of celery, all sliced finely.
Cook until the meat has colored and the onions are golden, then stir in 2 tablespoons of flour and 2 cups of broth or water, check seasoning, and simmer until the meat is tender than the sauce is reduced. Transfer the birds to a heated platter, degrease the sauce and either strain it or blend it, pour it over them meat, and serve.
Yield: 4-6 servings chicken Marengo.

