Chicken Marengo Recipe
This chicken marengo is a delicious one pan meal of seared and braised chicken in a creamy mushroom tomato sauce for the perfect meal.
Ingredients
Modern Version:
- 1 4 pound whole Chicken broken down into individual parts, breasts, thighs, drums, and wings + the carcass
- 6 tablespoons olive oil
- ½ roughly chopped yellow onion, peelings on
- 1 roughly sliced rib of celery
- 1 roughly sliced carrot, peeled or unpeeled
- 7 garlic cloves
- 10 sprigs of fresh thyme
- 1 pint button mushrooms, quartered
- 8 peeled and quartered small to medium size shallots
- ½ cup all-purpose flour
- 1 cup dry white wine
- 1 cup medium-diced vine ripe tomatoes
- 1 bay leaf
Additional Ingredients for Original Version:
- 3 tablespoons olive oil
- 1 pound peeled and deveined 8-12 shrimp, optional
- 4 large eggs
- 4 thick slices of bread
Instructions
Modern Version:
- Using a cleaver or very sharp knife carefully cut the leftover chicken carcass from the whole fabricated chicken into roughly 2 to 3 inch pieces. Set them aside with the onion, celery, carrot, 1 smashed garlic clove and 4 sprigs of thyme.
- Add 2 tablespoons to a 3 to 4 quart pot and heat over medium heat. Add in the chopped up carcass, vegetables, and herbs that were set to the side and sauté for 4 to 5 minutes to lightly brown. Deglaze with 2 quarts of water and continue cooking for 25 to 30 minutes or until it has reduced by half and about 4 cups remain.
- In the meantime pat the chicken parts down with a paper towel then season on both sides with salt and pepper.
- Add the 4 tablespoons of olive oil to a large cast iron, rondeau, or enameled Dutch oven pot and heat over medium heat and heat for 60 to 90 seconds.
- Place in the chicken skin side down and cook for 6 to 8 minutes per side or until very well browned. You may have to do this in batches. Set the chicken to the side.
- Place in the mushrooms and shallots, gently season with salt, turn the heat to medium high and sear while frequently stirring for 6 to 8 minutes or until browned. Then stir in the garlic and cook for 30 to 45 seconds.
- Next, Mix in the flour to combine and cook for 3 to 4 minutes over medium heat for a blond roux. Deglaze with the wine and add in the tomatoes and cook for 3 to 4 minutes to break down the tomatoes a bit.
- Next, strain the homemade chicken stock into the pot with a fine mesh strainer. Add the bay leaf, remaining 6 sprigs of thyme, salt, and pepper to the pot and stir. It should flavorful.
- Place back in the browned chicken and cook over low to medium heat uncovered for 30 to 35 minutes or until cooked through. Serve with optional garnish of minced fresh parsley.
Original Version:
- While the chicken is braising in the liquid, add the olive oil to a large non-stick frying pan over medium heat and crack in the eggs and fry for 2 to 2 ½ minutes for sunny side up eggs. Feel free to cook longer to reach your desired doneness. Set them aside.
- In the same pan there should be some olive oil leftover. Add in the shrimp, season with salt and pepper, and sauté for a max of 2 to 2 ½ minutes or just until cooked. They should be pink and slightly firm and hold the shape of a loose C. Set them to the side.
- With the leftover oil and shrimp fond in the pan, add in the bread and toast for 2 to 3 minutes on each side or until browned.
- Serve the egg over the bread alongside the chicken marengo and pan fried shrimp. Serve with optional garnish of minced fresh parsley.
Notes
The key to perfect braised chicken starts with a good sear. Take time to brown the chicken pieces on both sides to add a rich depth of flavor and lock in their meaty juices. From there, don’t rush the braising process—let the chicken cook low and slow in the sauce until it’s fall-apart tender.
Adjust the seasoning as needed: After adding the wine and tomatoes, I taste the sauce and adjust the salt and pepper. Since the flavors develop over time, this step ensures the sauce is perfectly balanced.
Save time with pre-cut chicken pieces: You can use pre-cut chicken pieces instead of breaking down a whole chicken yourself. Bone-in and skin-on chicken thighs or drumsticks are both great options since they stay juicy and flavorful. If you go this route, be sure to use high-quality pre-made chicken stock for the best taste.
When it comes to shrimp, timing is everything. Avoid rubbery shrimp by only cooking them until they form a loose “C” shape. If they curl tightly into an “O,” they’re overcooked.
Want to elevate the flavor even more? Season the sauce with lemon or orange zest, a handful of capers, green olives, black olives, a spoonful of tomato paste, or a pinch of smoked paprika.
Make-Ahead: You can break down the chicken and make the stock up to 3 days ahead to save time. Store the stock in the fridge or freeze for later use.
How to Store: Leftover Chicken Marengo can be stored in an airtight container in the fridge for up to 3 days. The fried eggs and bread should be cooked and served fresh.
How to Reheat: To reheat, warm the chicken (and shrimp, if using) and sauce in a saucepan over low heat until warmed through. If needed, add a splash of water or broth to thin out the sauce.
Nutrition
Calories: 646kcalCarbohydrates: 22gProtein: 39gFat: 42gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 22gTrans Fat: 0.2gCholesterol: 136mgSodium: 152mgPotassium: 891mgFiber: 3gSugar: 6gVitamin A: 2271IUVitamin C: 16mgCalcium: 64mgIron: 4mg