Chicken Merengo

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Title: Chicken Merengo
Categories: Poultry, Family favs
Yield: 4 -6 svgs.

3 lb Chicken in serving pieces
Salt and pepper
Flour
1/4 c Butter
1/4 c Olive oil (not virgin)
1 Garlic cl, minced
2 T Flour
1 lb Can tomatoes
1 c Dry white wine
6 oz Can sliced muchrooms

Sprinkle chicken pieces with salt and pepper and roll in flour. Heat
butter and oil in lg skillet. Add chicken and brown on all sides.
Remove from skillet and place pieces in single layer inn a shallow
baking dish. Add garlic to skillet and saute till soft. Stir flour
into pan drippings, add tomatoes broken up with juice and wine and
stir briskly over med-high heat until sauce bubbles and thickens.
Add mushrooms.

Pour sauce over chicken. Bake in a preheated 350 oven for 40 to 45
min or till chicken is tender. Serve sprinkled with finely chopped
chives.

Note: We (myself and five siblings) all loved this dish when we were
kids. It was only when I grew up and made it myself that I realized
what a sophisticated yet easy dish it was. My mom always doubled the
recipe to feed our large gang and I think it freezes good as well.
No idea where the recipe originated, though it more than likely was
taken from a 60's copy of Women's Day magazine.

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