Tampa Bay Chicken Marengo

from the kitchen of Chef Paul Prudhomme

Makes 4 to 6 servings

ingredients
2 tablespoons plus 2 teaspoons Chef Paul Prudhomme's Poultry Magic®
1 (3 to 3½ pound) chicken, cut into 8 pieces, all visible fat removed
3 tablespoons olive oil
2 cups chopped onions
1 cup chopped green bell peppers
6 cups small fresh mushrooms (about 1 pound)
1 (15 ounce) can tomato sauce
¾cup dry white rice
how to prepare

Sprinkle 2 tablespoons Poultry Magic® over the chicken pieces and rub it in well with your hands.

Heat the olive oil in a 12-inch skillet over high heat.  When the oil is very hot, add the chicken pieces, skin side down (if necessary, cook the chicken in 2 batches), and brown on all sides, about 10 to 12 minutes.  Remove the chicken and drain on paper towels.

Pour off all but 3 tablespoons of the fat from the skillet.  Add the onions and bell peppers to the skillet and cook over high heat until lightly browned, about 5 to 6 minutes.  Add the remaining seasoning mix and cook 3 minutes.  Add the mushrooms and cook, scraping the bottom of the skillet from time to time, about 2 minutes.  Stir in the tomato sauce and wine and bring to a simmer.  Return the chicken pieces to the skillet, pushing them under the sauce.  Reduce heat to low, cover, and simmer until chicken is cooked through and tender, about 20 minutes.  Serve the chicken over rice, if desired.  Spoon the sauce and mushrooms on top.

Copyright © 1991 by Paul Prudhomme