Chicken Marengo (Chiken Maringow)

Ingredients

Butter 1 tbsp
Virgin Olive Oil 2 tbsp
Onion(sliced) 1
Garlic Cloves 2
Chicken thighs(Skinned) 12
All-Purpose Flour 2 tbsp
Grape Juice 1 cup
Caned Toamtoes(crushed) 400 gms
Tomatoe Paste 1 tbsp
Sugar 1 tsp
Salt & Ground Pepper to taste
Prawns(Peeled) 225 gms
Fresh Coriander(chopped)1/4 cup

2 Method
Melt butter with oil in a large flame proof casse-role, add onion & garlic, & saute gently until soft.
Add chicken & sprinkle flour, then saute over moderate heat, turning chicken constantly, until it is golden brown on all sides.
Add grape juice and stir to loosen the sediments from the pan,then add tomatoes and bring to a boil, stirring.
Lower heat and add tomato paste, sugar, and salt and pepper to taste.
Cover & simmer for 40 minutes.
Add prawns to the pan, stir well until coated in sauce, and heat through for a few minutes.
Remove pan from heat and stir in coriander.
Taste for seasoning.
Serve hot, straight from the casserole.