Chicken Marengo
09 Jan 2012 Leave a Comment
in Family Information, Recipes Tags: Chicken, Gluten Free, Main Meal
It can be incredibly difficult sometimes to cater for someone who has a special dietary requirement, and these days it seems that there are more and more people developing food allergies to one food group or another. In my household, we have a someone who suffers with coeliac disease which means that they have to have a strict gluten free diet or suffer from some really very painful health consequences, but we also have a family member who is lactose intolerant, so meal times can be “fun” to cater.
You would be surprised how many recipes contain gluten and lactose, and the same goes for pre-prepared meals. However, over my years of catering for the family I have come across some really quite tasty meals which are suitable. One of which I want to share with you now.
This tasty chicken, mushroom and tomato dish is easy to prepare and will easily serve four. I normally cook it with pasta and sometimes some fresh vegetables like steamed broccoli.
Cooking Time: 1hr 15min – 1hr 30mins
Temperature: 190 degrees (approx Gas Mark 5)
Ingredients:
- 4 Chicken Joints (breasts are ideal)
- 40g (1.5oz) Oil or Margarine
- 100g (4oz) Mushrooms (sliced)
- 40g (1.5oz) Cornflour
- 375ml (3/4 pt) Chicken Stock
- 2 Level tablespoons tomato puree
- Salt and Pepper to season
Method:
- Skin the chicken joints and fry in the oil or margarine until they are a light golden brown. Remove from the pan an place in a casserole dish, add the mushrooms.
- Stir the cornflour into the hot fat, returning the pan to the stove and cook for one minute.
- Remove pan from the heat again, and mix the tomato puree and chicken stock together.
- Gradually add some of the stock mixture to the pan. Be sure to keep stirring all the time to avoid lumps. Once you have added enough of the liquor to cover the pan return to the heat and continue to add the liquid steadily, bring the mixture to the boil.
- Season the liquid to taste with the salt and pepper and pour over the chicken.
- Cover the dish and place in a pre-heated oven at 190 degrees (gas mark 5) and cook until the chicken is tender
- Remove from the oven and garnish with parsley if desired.
Variations:
This recipe also works well if you substitute the mushrooms with black pitted olives or add other ingredients like shallots.
