Recipe Canned marengo chicken
Preparation time:
35 mn
Heat treatment time:
2h30
Shelf life:
Conserver 6 mois au frais (<6°C)
Ingredients
Number of persons: 4
Preparation
- In a Dutch oven, brown your chicken breasts in a background of olive oil until golden brown and then add the finely minced onion and continue cooking for 5 minutes over high heat.
- Add the tomato puree, white wine, peeled tomato and cut into pieces, clove garlic, bouquet garni. Salt, pepper and cook for 15 minutes. For a thicker sauce, you can add 20 cl of water or a little more white wine according to your taste.
- Clean and mince the Paris mushrooms then add them to the casserole dish. Cook for 10 minutes.
- Remove the bouquet garni and fill the jars by tamping well up to 2 cm from the edge.
- Close and proceed immediately to heat treatment, 2:30 to 100 ° C.
2 comments
Bonjour
Combien de boites de tomate pelée ???
Recette simple et efficace. Se conserve ultra longtemps. Moi j ai mis les morceaux entiers.