Chicken Marengo

Mrs. Harrison Young

• 4 Tbsp. butter
• 1 – 2 1/2 lb. frying chicken, quartered
• 1 1/2 Tbsp. flour
• 1/2 c. dry white wine or Vermouth
• 1/2 c. chicken bouillon
• 8 medium mushrooms, peeled and sliced
• 1/2 c. peeled, seeded, chopped tomato (one medium-size)
• 1 garlic clove, crushed
• 1/4 tsp. dried tarragon
• 1/4 tsp. salt
• Few grinds black pepper
• 4 eggs
• 4 jumbo shrimp, cooked and shelled
• 1 c. croutons
• 2 Tbsp. minced parsley

1. In a heavy 12-inch skillet (not iron) over moderate heat, heat 2 tablespoons of the butter until hot but not smoking. Turn the chicken in it until pieces take on a pale gold; do not let butter burn. Drain chicken on paper towels.
2. With skillet off the heat, stir in the flour, making a paste of it and the butter remaining in the skillet. Gradually add wine and bouillon, stirring constantly with slotted spoon or a wire whisk. Return to moderate heat and cook, stirring till sauce boils. Simmer 2 minutes.
3. Return chicken to skillet. Add mushrooms, tomato, garlic, tarragon, salt and pepper. Cover tightly, reduce heat and simmer 12 to 15 minutes or till breast pieces are tender. Remove them to a warm, deep platter and keep warm. Re-cover skillet and cook the leg pieces another 10 to 15 minutes, till tender. Remove to same platter.
4. Meantime, while chicken is simmering, fry eggs gently in the remaining 2 tablespoons of butter. Arrange eggs and shrimp around the chicken.
5. Correct seasoning of sauce. Spoon sauce over chicken. Sprinkle with croutons and parsley. Serves 4.