How to Make Traditional Chicken Marengo

When Napolean was on a mission to conquer the world in the 1800s he instigated globalization of a sort. One such dish that came from his battles was chicken Marengo, a dish named after the victory he had in that city.

Since that time there have been obviously 1001 different ways in which the dish has been adapted. As the recipe traveled to different countries it took on twists of its own and we all know that 2000 years since has aided such change. Some traditions have been totally left behind as well. One such tradition was to top the dish with a garnish of fried egg and crawfish, however, in modern-day those parts are usually omitted.

This recipe for chicken Marengo is maybe not the one you have had the most but it is easy & quick and so packed with flavor. It’s the perfect combination of all our favorite things namely chicken and wine with the addition of mushrooms, tomatoes, and more.

Some quick tips from our eme to cook and the food can truly be as fresh as possible and on this dish are one, to always choose boneless chicken breast and two to buy your fresh chicken online as you finish work so it reaches your door right in ti

This dish in our opinion makes for a good dinner for a group or even as a weeknight dinner for one as it will not take more than an hour from start to finish even without having your ingredients laid out and ready to go. This dish tastes best hot and fresh serves on a bed or fice, pasta, or really anything you please as your medium to soak up all the amazing flavors. This recipe is adapted from the New York Times.

If you do make this recipe be sure to tag us on Instagram @bestchickenandmeats!

INGREDIENTS

• 3–5 chicken breasts cut into serving pieces
• Salt to taste
• Freshly ground pepper
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 ½ cups thinly sliced mushrooms
• ½ cup finely chopped onion
• ½ teaspoon finely minced garlic
• 1 bay leaf
• 2 sprigs fresh thyme or 1/2 teaspoon dried
• ½ cup dry white wine
• 2 cups cored and cubed red ripe tomatoes, or use canned tomatoes
• ¼ cup tomato paste
• ½ cup chicken broth
• 2 sprigs fresh parsley

PREPARATION

1. Prepare your chicken by covering it with a light dusting of salt and pepper
2. Get a pan going on medium heat. Add in the butter and oil and wait till it is scorching hot. Add in the chicken pieces, skin side down, and cook till golden brown on that side, about 5 minutes. At this point turn over the chicken and cook for about 2 minutes.
3. Remove the extra butter oil and chicken fat from the skillet and save. Once that is done cover the chicken in mushrooms.
4. Stir in onion, garlic, bay-leaf, thyme, and keep stirring as it cooks, about 5 minutes.
5. The skillet should be fragrant and the dish should be developing a little bit of fond (depositions) at the bottom.
6. Add in the wine and scrape off all the fond with a wooden spoon to reintroduce the flavors into the little sauce that will form. At this point also aff in the chicken broth, tomatoes, tomato paste, and the parsley.
7. Bring it to a boil before cooking till the chicken is tender and the sauce has reduced a little
8. Serve warm with fresh grees, carbs of your choice and salt and pepper to taste.