Chicken Marengo
2 kg chicken pieces or drumsticks
2 tablespoons flour
Salt and pepper to taste
2 tablespoons vegetable oil
2 tablespoons butter
4 cloves garlic, crushed
2 litres chicken stock
1/3 cup brandy
4 large tomatoes, peeled and chopped
24 mushrooms, chopped
2 bouquet garni
2 tablespoons chopped parsley
Cut chicken into serving pieces, pat each piece dry and toss in flour mixed with seasonings. Heat oil and butter in a pan, add the chicken pieces and cook over medium heat until golden, turning frequently. Remove from pan, drain and place in Slow Cooker. Add the garlic, stock, brandy, tomatoes, mushrooms and bouquet garni. Cover and cook on LOW for 6-8 hours or HIGH for 4-6 hours.
Serve on a bed of hot rice or couscous and sprinkle with parsley.
To thicken the sauce, blend 2 tablespoons flour and 2 tablespoons milk until smooth. Remove the chicken from the Slow Cooker, stir the flour mixture into the sauce and cook on HIGH for 10 minutes, stirring occasionally.