What Is Chicken Marengo
Chicken Marengo is one of those classic dishes that’s as fun to cook as it is to eat. It’s said to have been whipped up by Napoleon’s chef after a battle victory, and let me tell you, it’s definitely a winner in my book. We’re talking juicy chicken thighs, simmered in a tomatoey sauce with mushrooms and a splash of white wine, creating a hearty meal that’s both comforting and oh-so-satisfying.
Chicken Thighs: While this chicken marengo is usually made with chicken thighs, if you’re not a fan, you can certainly use chicken breasts. Salt and Pepper: To taste. All-Purpose Flour: Used for dredging the chicken, and it helps in creating a crispy outer layer. You can replace it with cornstarch or gluten-free flour. Onion: Shallots or leeks are great substitutes. Mushrooms: If you’re not a mushroom fan, try using bell peppers. Garlic: Fresh is best, but if you don’t have any, garlic powder will work as well. Dry White Wine: Used to deglaze the pan and add acidity, enhancing the overall flavor. For a non-alcoholic version chicken broth or non-alcoholic white wine can be used. Diced Tomatoes: These bring a bright, acidic component to balance the richness of the chicken. Crushed tomatoes or fresh chopped tomatoes are great substitutes. Chicken Broth: I always prefer a low sodium or no sodium added. Vegetable broth or water with a bit of extra seasoning will also work. Dried Thyme: This complements the chicken with its earthy, slightly minty flavor. If you don’t have any you can use oregano or Italian seasoning. Bay Leaf: If you don’t have it, it can be omitted without a significant impact on the overall taste. Fresh Parsley: Used for garnish, it adds freshness and color. Lemon Zest: Provides a zesty, citrusy note to finish the dish.
Don’t let the number of ingredients scare you. This chicken dish really is easy to make. Let me show you how. First up, let’s tackle the chicken thighs. Just pat them dry with paper towels – this helps them get a nice sear. Season them well with salt and pepper, and then give them a quick dredge in flour. Now, let’s get that skillet nice and hot. Add a bit of olive oil and place the chicken in, skin-side down. We’re looking for a beautiful golden color here, so let them cook for about 5-6 minutes on each side. Once they’re nicely browned, take them out and set them aside. In the same skillet, it’s time for the onions, mushrooms, and garlic. We’re building flavors here, so sauté them until the onions are soft and translucent. Now, for the fun part – deglazing! Pour in that dry white wine and let it work its magic, scraping up all those tasty browned bits from the bottom of the pan. This is where the sauce starts to pick up all that incredible flavor. Stir in the diced tomatoes, chicken broth, thyme, and bay leaf. Once you’ve got that all mixed in, gently place the chicken back in the skillet. Make sure the skin stays above the liquid – we want to keep it crispy. Then, let’s let it simmer. Cover it up and give it about 40-45 minutes on low heat. After the simmering magic, take out the bay leaf and give it a taste. Adjust the seasoning with a bit more salt and pepper if you need to. Finally, sprinkle over some fresh parsley and lemon zest.
Storage
Let the dish cool to room temperature before transferring into airtight containers. It will keep well in the fridge for up to 3 to 4 days or 3 months in the freezer. When you’re ready to enjoy it again, just thaw it in the refrigerator overnight and reheat gently, adding a splash of water or broth if the sauce seems too thick.
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