Chicken Merengo
Ingredients
- 4 Chicken Joints (or Whole Chicken)
- 1 Onion finely chopped
- 200g Tomatoes chopped
- 35gCornflour
- 1 litre boiling Water
- 100g Mushrooms sliced
- 2 tbsp Corn Oil
- 2 Carrots chopped
- 1 x 125g can Tomato Puree
- 2 Chicken Stock Cubes
- Glass of Sherry
Method
Skin and joint the chicken.
Heat corn oil and fry onions.
Add the carrots and tomatoes.
Continue cooking for about 5 minutes.
Stir in tomato puree and cornflour.
Mix well.
Add stock cubes and water, stir till boiling.
Simmer gently for 10 minutes.
Rub sauce through sieve, return to pan, add sherry and chicken joints.
Cover and simmer gently for about 45 minutes or until chicken is tender.
About 15 minutes before end of cooking add mushrooms.
Serve with boiled rice.