Pairs well with Chicken Marengo
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Chicken Marengo
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A rustic French chicken dish said to be Napoleon's favorite, featuring chicken braised with tomatoes, wine, garlic, fresh thyme, bay leaf, and finished with lemon zest. Simple, humble ingredients come together in one pot for a flavorful and comforting meal.
00:45:00 total
Serves 4
easy
Main Various
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Ingredients
- chicken thighs and breasts - about 1 whole chicken worth (thighs and two breasts) (skinless, cut up)
- onion - 1 large (chopped)
- mushrooms - 8 ounces (sautéed)
- garlic - 1 tablespoon (minced)
- fresh thyme - watch the video to see (fresh sprigs)
- dry white wine - watch the video to see (enough to reduce) (for deglazing and braising)
- chopped tomatoes - 18-20 ounces (peeled and chopped)
- chicken stock - 2 cups (low sodium preferred)
- bay leaf - 1 leaf (whole)
- flour - watch the video to see (for dredging chicken)
- cornstarch - 1 teaspoon to 1 tablespoon (optional, for thickening sauce)
- lemon zest - watch the video to see (freshly grated, for finishing)
- salt - watch the video to see (to taste)
- black pepper - watch the video to see (to taste)
- parsley - watch the video to see (fresh chopped, for garnish)
- black olives - watch the video to see (optional, for serving)
Instructions
- Prepare chicken: Cut whole chicken into thighs and breasts, remove skin. Lightly dredge chicken pieces in flour seasoned with salt and pepper.
- Sauté vegetables: In a pan, sauté chopped onion and about 8 ounces of mushrooms until soft and golden. Add minced garlic and fresh thyme, cook until fragrant.
- Brown chicken: In the same or separate pan, brown the floured chicken pieces on all sides until golden brown. Remove and set aside.
- Deglaze with wine: Add dry white wine to the pan with sautéed vegetables and garlic. Let it reduce slowly until almost no liquid remains and acidity is mellow.
- Add tomatoes and stock: Add chopped tomatoes and about 1 cup of chicken stock to the reduced wine and vegetable mixture. Stir to combine.
- Braise chicken: Return browned chicken pieces to the pan. Add bay leaf. Cover and reduce heat to low. Simmer gently until chicken reaches an internal temperature of 165°F (74°C), about 35-40 minutes.
- Adjust sauce thickness: If sauce is too thin, optionally mix 1 teaspoon to 1 tablespoon cornstarch with a little water and stir into sauce to thicken. Cook briefly until thickened.
- Finish and garnish: Remove bay leaf. Stir in fresh lemon zest and chopped parsley to brighten the dish. Adjust seasoning with salt and pepper as needed.
- Serve: Serve hot with rice, polenta, fresh pasta, or mashed potatoes. Optionally garnish with black olives.
