A delicious, easy 200-year-old recipe with a Napoleon connectionwhat more could want?
It feels like a special occasion whenever we have it.
Chicken Marengo is a French-meets-Italian dish, dating back to the time of Napoleon.
Simply Recipes / Coco Morante
This modernized, simple version has a surprisingly short list of ingredients for how much flavor it delivers.
Serve the rest of the bottle with dinner for a perfect pairing.
Well likely never know whats true, so feel free to go with whichever version you like!
Simply Recipes / Coco Morante
The ingredients in this chicken Marengo have evolved.
Originally, it was garnished with fried eggs and crayfish.
The chicken parts are seasoned and dredged in flour, browned in a Dutch oven, then set aside.
Simply Recipes / Coco Morante
This also gives the chicken thighs a chance to cook through and become nice and tender.
Easy Upgrades
This recipe provides a simple canvas for you to dress up however you like.
Add the flour to a shallow dish.
Dredge the seasoned chicken thighs in the flour, making sure they are lightly coated on all sides.
Heat the olive oil in a large Dutch oven over medium heat.
When the oil begins to shimmer, add the chicken thighs to the pot, skin side down.
Transfer the seared chicken to a dish and dont wipe out the pot.
The chicken will not be cooked through.
Simple Tip!
Add the garlic, onion, and mushrooms to the pot.
Add the thyme and bay leaves and saute until aromatic, another minute.
Add the white wine to the sauteed vegetables.
Using a wooden spoon, scrape up any browned bits from the bottom of the pot.
Add the chicken broth and tomatoes and stir to combine.
Return the chicken to the pot, nestling the thighs in with the vegetables.
Let the sauce come up to a simmer, then turn the heat down to medium-low.
The chicken thighs should register at least 165F in the thickest part without touching the bone.
Top the chicken with the parsley and serve with pasta or rice.
The chicken will keep, refrigerated, in a tightly lidded container for 3 to 4 days.
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