Crock Pot Chicken Marengo

September 6, 2009 | By admin In crock pot chicken |

Chicken Marengo was supposedly served to Napoleon after the battle of Marengo in Italy in 1800. Don’t know if that’s really true, but I can tell you that it’s delicious. It can be served over french bread, but we like it over rice.

8 pieces chicken, skinned

salt and pepper

1/4 cup flour

2 tablespoons butter

2 tablespoons olive oil

1 onion, peeled and chopped

2 cloves garlic, peeled and minced or pressed (or 1 tsp minced)

1 cup dry white wine

1 14-1/2 ounce can diced tomatoes

1 cup chicken broth

1 teaspoon dried thyme

12 ounces mushrooms, washed, dried and sliced

1 tablespoon cognac (optional)

1 tablespoon chopped fresh basil

Mix salt, pepper and flour in a bowl and dredge chicken breasts in it. Sautee breasts in butter and oil until brown. Place in crock pot. Add onion and garlic to pan and sautee about 5 minutes. Add rest of ingredients, except fresh basil. Stir and pour over chicken. Cook on LOW 6-8 hours or HIGH 4-6 hours. Add fresh basil about 30 minutes before serving. If using dried basil, add along with other ingredients. Serve over bread or rice.

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