Chicken à la Marengo

Ingredients

• 1 whole (about 3-4 lbs), cut into pieces Chicken
• 1 teaspoon Salt (or to taste)
• 0.5 teaspoon Black Pepper (or to taste)
• 0.25 cup All-Purpose Flour (for dredging)
• 2 tablespoons Salt Pork Fat (or olive oil)
• 3 tablespoons Butter
• 4 tablespoons All-Purpose Flour (for sauce)
• 1.5 cups Heavy Cream (or half chicken stock and half cream)
• 4 ounces Mushrooms (canned or fresh, quartered)
• 2 tablespoons Fresh Parsley (chopped, for garnish)

Instructions

1. 1Dress, clean, and cut up the chicken into serving pieces. Sprinkle with salt and pepper. Dredge with flour, ensuring each piece is lightly coated.
2. 2Heat salt pork fat (or olive oil) in a large skillet or Dutch oven over medium-high heat. Sauté the chicken pieces until browned on all sides. Remove chicken from the skillet and set aside.
3. 3In the same skillet, melt butter over medium heat. Add flour and cook, stirring constantly, for 1-2 minutes to create a roux. Gradually whisk in cream (or half chicken stock and half cream) until smooth. Season with salt and pepper to taste. Simmer for 5 minutes, stirring occasionally, until the sauce has thickened slightly.
4. 4Return the chicken to the skillet. Cover with the sauce. Cook slowly over low heat until the chicken is tender, about 20-25 minutes.
5. 5Add mushrooms to the skillet and cook for 5 minutes.
6. 6Arrange chicken on a serving dish and pour the sauce around it. Garnish with fresh parsley.