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Chicken Marengo Recipe: A French Classic!
Bonjour, friends! Today weâre bringing back a little bit of historyâNapoleon mightâve had a whole army, but trust me, this chicken recipe is the real conqueror. Chicken Marengo is a rustic French dish with tomatoes, wine, garlic, and a touch of lemon zest at the end that will make your tastebuds say merci beaucoup! Simple, humble ingredients. One pot. Pure joy. Whether you're a rookie or a seasoned home chef, you're going to nail itâand have fun doing it, I promise!
đ„ 6 Servingsâ±ïž Prep & Cook: 1hâł Prep: 20 minđ„ Cook: 40 minđ€ Chef Jean-Pierređ chefjeanpierre
đ„ Ingredients
Check off ingredients as you prepare them:
đł Cookware
- skillet
đ Preparation Steps
1
Sauté the Vegetables
2
In a large skillet over medium-high heat, sauté the diced onion in a little olive oil until translucent and slightly golden.
large onion, diced1
3
Add the sliced mushrooms and season with salt and pepper. Cook until they release most of their moisture and begin to brown.
sliced mushrooms8 oz
4
Brown the Chicken
chicken (1 whole chicken cut into 6â8 pieces, skin removed if preferred)5 lbchicken stock (start with one, add more if needed)1 cup
5
While the vegetables are cooking, dredge the chicken pieces in seasoned flour.
chicken (1 whole chicken cut into 6â8 pieces, skin removed if preferred)5 lbchicken stock (start with one, add more if needed)1 cupSeasoned flour (for dredging)
6
In a separate skillet, sear the chicken over medium-high heat until golden brown on both sides. (No skin if you're braising!)
chicken (1 whole chicken cut into 6â8 pieces, skin removed if preferred)5 lbchicken stock (start with one, add more if needed)1 cup
7
Once browned, remove the chicken and set it aside.
chicken (1 whole chicken cut into 6â8 pieces, skin removed if preferred)5 lbchicken stock (start with one, add more if needed)1 cup
8
Build the Braising Sauce
9
Return to the vegetable skillet. Add the garlic and cook just until fragrant.
chopped garlic (or 2 or 3 teaspoons, who's counting?)1 tbsp
10
Stir in the thyme and deglaze with the white wine.
dry white wine (donât drink it allâsave some for the pan!) (wine you enjoy drinking only - NO cooking wines!)2 cups
11
Let the wine reduce completelyâit should lose its sharp acidity. Taste test with a spoon; if it still bites, keep reducing.
12
Add Tomatoes & Stock
13
Once the wine is fully reduced, stir in the chopped San Marzano tomatoes, chicken stock, and the bay leaf.
chicken (1 whole chicken cut into 6â8 pieces, skin removed if preferred)5 lbchicken stock (start with one, add more if needed)1 cupbay leaf1
14
Important: Do not add these before the wine has reducedâyouâll lose that beautiful concentrated flavor.
15
Simmer with Chicken
chicken (1 whole chicken cut into 6â8 pieces, skin removed if preferred)5 lbchicken stock (start with one, add more if needed)1 cup
16
Nestle the browned chicken pieces into the sauce. Donât stress about the arrangementâthis isnât a magazine shoot!
chicken (1 whole chicken cut into 6â8 pieces, skin removed if preferred)5 lbchicken stock (start with one, add more if needed)1 cup
17
Cover the skillet with a lid, reduce heat to very low, and simmer gently until the internal temp hits 165°Fâabout 35ââ±ïž 40 minutes.
18
Check the chicken: if the breast pieces cook faster, remove them and let the legs cook a bit longer.
chicken (1 whole chicken cut into 6â8 pieces, skin removed if preferred)5 lbchicken stock (start with one, add more if needed)1 cup
19
Thicken the Sauce (Optional)
20
Near the end of cooking, remove the lid and let the sauce reduce slightly.
21
If itâs not thick enough (and the dredged flour didnât do the job), add a teaspoon of cornstarch mixed with water.
22
Add Finishing Touches
23
Stir in the zest of 1 lemonâthis is the flavor bomb, donât skip it!
zest of 1 lemon
24
Sprinkle in chopped parsley and toss in some black olives if youâre feeling fancy.
black olives (if Jackâs not around!) (Optional)
25
Serve with Your Favorite Side
26
Chicken Marengo pairs beautifully with polenta, rice, mashed potatoes, or even fresh pasta. Choose your favorite cozy base and let the sauce do the talking!
chicken (1 whole chicken cut into 6â8 pieces, skin removed if preferred)5 lbchicken stock (start with one, add more if needed)1 cup
Nutrition Facts
calories
703.74 kcal
fat Content
43.48 g
serving Size
1 serving
fiber Content
1.9 g
sugar Content
5.46 g
sodium Content
259 mg
protein Content
50.52 g
cholesterol Content
238.5 mg
carbohydrate Content
11.15 g
saturated Fat Content
12.35 g
unsaturated Fat Content
27.3 g
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