Rachel ray recipes - Chicken Marengo

Ingredients :

Olive oil	4 tbsp
Celery sticks, diced	2
Medium carrots, diced	1
Medium onion, chopped	1
Bacon	75g
Mushrooms, chopped	50g
Tomato purée	100g
Tomatoes , quartered	2
Mace	1 Pinch
Sugar	1 Pinch
Bay leaves	2
Garlic cloves, peeled,	2
Plain flour	75g
Sherry	2 tbsp
Chicken stock	1 litre
Mushrooms, sliced	250g
Cooked chicken, shredded	500g
Flat-leaf parsley	1
Crusty bread	to serve

Directions :

• In a large casserole dish, heat two tablespoons of olive oil.
• Add celery, carrots, onions, mushrooms & bacon and keep in simmer for 2 minutes.
• Now add tomato puree and cook for about a minute.
• Stir in the cut tomatoes, and then add the bay leaves, garlic, mace and a pinch of sugar.
• Sprinkle flour over this and then cook for a minute.
• Add sherry and chicken stock but leave a little amount of chicken stock for cooking the mushrooms later.
• Now bring this mixture to boil and then keep it in simmer for 20 minutes.
• Meanwhile, take a frying pan, add and sauté the mushrooms in two tablespoons of olive oil.

• Add salt and pepper to taste and chicken stock, and then stir the cooked chicken.
• Keep this cooking for 20 minutes, and then stir the chicken mixture into the casserole
•  heat this mixture for about 5 minutes.
• Finish with the chopped parsley and serve with crusty bread. your Rachel ray recipes is ready to eat.