Chicken Marengo Recipe

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Delicious plated Chicken Marengo with herbs and vegetables
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Chicken Marengo is a classic dish that combines tender chicken with rich, flavorful ingredients in one easy-to-make skillet meal. This recipe offers a delightful mix of savory chicken, earthy mushrooms, and the freshness of tomatoes, making it an excellent choice for both family dinners and gatherings. The dish is named after the Battle of Marengo in 1800, where it is said that Napoleon Bonaparte’s chef created it using available ingredients. Making Chicken Marengo allows you to appreciate a bit of history while enjoying a comforting, delicious meal.

This recipe is perfect for anyone, whether you’re an experienced cook or just starting out. It requires simple ingredients and step-by-step instructions, making it accessible to all. The use of boneless chicken legs ensures that the meat stays juicy and flavorful through cooking. Additionally, once prepared, it can easily serve several people, making it a great option for leftovers or meal prep throughout the week.

HOW TO MAKE Chicken Marengo

Ingredients:

  • 3 tablespoons olive oil
  • ⅓ cup all-purpose flour
  • Salt and pepper (to taste)
  • 2½ pounds bone-in chicken leg quarters (separated)
  • 2 tablespoons unsalted butter (¼ stick)
  • ½ yellow onion (sliced)
  • 3 cloves garlic (minced)
  • 8 ounces cremini mushrooms (quartered)
  • ½ cup dry white wine
  • 15 ounces diced tomatoes (drained, 1 can)
  • ¼ cup tomato paste
  • ½ cup low-sodium chicken broth
  • Fresh parsley and thyme (optional, for garnish)

DIRECTIONS:

  1. Heat the Oil: Begin by heating the olive oil in a large skillet set over medium-high heat. This will create the right environment for searing the chicken.
  2. Prepare the Chicken: In a mixing bowl, whisk together the flour with ½ teaspoon of salt and a dash of pepper. Pat the chicken leg quarters dry with paper towels. Roll each piece in the seasoned flour to coat them evenly. This helps to create a crispy crust during cooking.
  3. Sear the Chicken: Add the chicken to the hot skillet, skin-side down. Cook for about 5 minutes until the chicken is golden brown on one side. Then flip it over and cook for another 2-3 minutes on the other side. When done, remove the chicken from the skillet and set it aside on a plate.
  4. Cook the Vegetables: Reduce the heat to medium and add the unsalted butter to the skillet. When it melts, add the sliced onion and sauté for about 2 minutes until it begins to soften. Then add the minced garlic and the quartered mushrooms, cooking for another 3-4 minutes until everything is browned and fragrant.
  5. Deglaze the Pan: Now it’s time to add flavor. Pour in the dry white wine and use a wooden spoon to deglaze the bottom of the pan, scraping up any brown bits. This step adds depth to the dish.
  6. Add the Rest of the Ingredients: Stir in the diced tomatoes, tomato paste, and chicken broth. Mix everything well.
  7. Return the Chicken: Place the seared chicken back into the skillet. Bring the liquid to a boil, then reduce the heat to medium-low. Cover the skillet and let it cook for about 10-15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
  8. Rest and Serve: Once done, allow the chicken to rest for about 5 minutes. Serve the dish hot, garnished with fresh parsley and/or thyme as desired.

HOW TO SERVE Chicken Marengo

Serving Chicken Marengo is simple. Place a piece of the juicy chicken on each plate and spoon over some of the rich sauce. You can pair this dish with a variety of sides. Popular choices include crusty bread to soak up the sauce, buttery mashed potatoes, or even a light salad for added freshness. The flavorful juices also make it perfect for serving over cooked rice or pasta.

For a family-friendly meal, consider serving it buffet-style, allowing everyone to help themselves. This way, it is easy to adjust portions according to personal preferences. The vibrant colors of the dish make it visually appealing, so feel free to use striking plates or bowls to enhance the overall dining experience.

 

 

HOW TO STORE Chicken Marengo

To store Chicken Marengo, follow these guidelines:

  1. Refrigerate: If you have leftovers, let the dish cool to room temperature. Then, transfer it to an airtight container. Store it in the refrigerator, where it will keep for up to 3-4 days.
  2. Freeze: If you wish to keep it longer, Chicken Marengo can also be frozen. Ensure it is in a freezer-safe container or a resealable bag, leaving some space for expansion. It can be stored in the freezer for up to 3 months.
  3. Reheat: When you’re ready to eat your leftovers, you can reheat them in the microwave or on the stovetop. If you reheat on the stove, add a splash of broth or water to keep the sauce from thickening too much.

TIPS TO MAKE Chicken Marengo

  • Choose Quality Chicken: Opting for bone-in chicken leg quarters allows the dish to retain moisture and flavor. If you prefer, you can also use bone-in thighs for a similar result.
  • Season Generously: Don’t skip on seasoning the flour or the chicken. This adds layers of flavor right from the start.
  • Don’t Rush the Searing: Ensure your skillet is hot enough before adding the chicken. Properly searing it will lock in juices and give a nice crispy exterior.
  • Use Fresh Herbs: Using fresh parsley and thyme not only adds a pop of color to your dish but also enhances its flavor.
  • Customize to Taste: Feel free to add other vegetables such as bell peppers or zucchini. You can also adjust the amount of garlic or spices according to your preferences.

VARIATIONS

Chicken Marengo can be adapted in various ways to suit different tastes:

  • Herb Variations: Swap out thyme and parsley for other fresh herbs like basil or oregano to give it a different flavor profile.
  • Add More Vegetables: Consider adding chopped bell peppers or carrots for added nutrition and color.
  • Spicy Twist: If you like some heat, consider adding a pinch of red pepper flakes or a diced jalapeño while sautéing the onions.
  • Different Proteins: You can replace the chicken with boneless pork chops or even shrimp, adjusting the cooking times accordingly for each protein.
  • Vegetarian Option: Substitute the chicken with hearty vegetables like eggplant, zucchini, or even tofu for a vegetarian take on this dish.

FAQs

Can I use boneless chicken for Chicken Marengo?
Yes, you can use boneless chicken thighs or breasts. Just be cautious of the cooking time, as they may cook faster than bone-in portions.

What can I use instead of white wine?
If you prefer not to use wine, you can substitute it with additional chicken broth or a splash of apple cider vinegar for some acidity.

Can I prepare Chicken Marengo ahead of time?
Absolutely! You can prepare this dish a day ahead and simply reheat it before serving. The flavors often deepen and enhance overnight.

This Chicken Marengo recipe combines simple steps with delightful flavors, making it a perfect dish for any occasion. Enjoy the process of cooking and the pleasure of sharing this classic dish with family and friends!

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Chicken Marengo

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A classic dish combining tender chicken with mushrooms, tomatoes, and rich flavors, perfect for family dinners or gatherings.

  • Author: alexandra-roa
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: None

Ingredients

Scale
  • 3 tablespoons olive oil
  • ⅓ cup all-purpose flour
  • Salt and pepper (to taste)
  • 2½ pounds bone-in chicken leg quarters (separated)
  • 2 tablespoons unsalted butter (¼ stick)
  • ½ yellow onion (sliced)
  • 3 cloves garlic (minced)
  • 8 ounces cremini mushrooms (quartered)
  • ½ cup dry white wine
  • 15 ounces diced tomatoes (drained, 1 can)
  • ¼ cup tomato paste
  • ½ cup low-sodium chicken broth
  • Fresh parsley and thyme (optional, for garnish)

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. In a bowl, mix flour with salt and pepper. Pat dry the chicken leg quarters and roll them in the seasoned flour to coat.
  3. Add the chicken to the skillet, cooking until golden brown on one side (about 5 minutes), then flip and cook for another 2-3 minutes. Remove from skillet.
  4. Reduce heat to medium, add unsalted butter, add onion and sauté for 2 minutes. Add garlic and mushrooms, cooking for 3-4 minutes.
  5. Add white wine, deglazing the pan by scraping brown bits.
  6. Stir in diced tomatoes, tomato paste, and chicken broth. Mix well.
  7. Return the chicken to the skillet, bring to a boil, then reduce heat, cover, and cook for 10-15 minutes, until chicken reaches 165°F.
  8. Allow to rest for 5 minutes, then serve garnished with parsley or thyme if desired.

Notes

Serve with crusty bread, rice, or pasta. Great for leftovers and meal prep.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 15g
  • Cholesterol: 30mg

Keywords: Chicken Marengo, skillet meal, classic recipe, easy chicken dish, Italian cuisine

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