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Updated Chicken Marengo
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- #13632
The classic version of chicken marengo serves the dish garnished with crawfish and fried eggs. This is the more modern version that omits those ingredients but maintains the other classic attributes.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 tablespoons oil
2 tablespoons butter
4 pieces chicken, legs, thighs, etc
1/4 cup all-purpose flour
1 1/4 cup dry white wine
1 1/4 cup chicken stock
2 ounces sliced fresh mushrooms
1 can (15 oz size) diced tomatoes, undrained
1 clove garlic, crushed
1 bouquet garni
1 teaspoon salt
black pepper, to taste
directions
Combine the oil and butter in a skillet over medium-high heat. When hot, add the chicken and cook, turning the chicken frequently, until browned on all sides. Remove the chicken from the skillet and set aside.
Whisk the flour into the oil mixture and stir until smooth and the roux begins to brown a little.
While whisking, slowly add the wine and chicken stock, stirring constantly until the mixture comes to a boil. Let the sauce simmer until thickened.
Add the mushrooms, tomatoes, garlic, bouquet garni, salt, and pepper. Mix well then add the chicken pieces back to the skillet. Reduce the heat to a simmer and let cook for 20 minutes.
Remove the bouquet garni and adjust the seasoning as needed. Serve immediately.
recipe tips
Brown the chicken well for added flavor.
Cook the roux until it's a light golden brown for a rich flavor.
Add the liquids slowly and whisk constantly to avoid lumps in the sauce.
Simmer the sauce gently to prevent it from becoming too thick.
Taste and adjust the seasoning before serving.
Serve with rice, pasta, or crusty bread to soak up the delicious sauce.
Store any leftovers in the refrigerator and consume within 2-3 days.
common recipe questions
What is bouquet garni?
Bouquet garni is a bundle of fresh herbs tied together with cooking twine that are added to soups, stews, and sauces during the cooking time and then removed before serving. Typical herbs include parsley, bay leaves, and thyme. Variations can also include rosemary, tarragon, basil, and chervil.
What type of chicken pieces are best for this recipe?
You can use legs and thighs or a combination of the two for this recipe. They are flavorful and remain tender during cooking. You can also use chicken breasts, but be mindful they cook faster and can become dry if overcooked.
Do I have to use both butter and oil?
The combination of oil and butter is used for flavor and to prevent the butter from burning.
You can use all of one or the other but using only butter may cause the butter to burn and using only oil may result in less flavor.
Can I substitute the dry white wine?
If you prefer not to use wine, you can increase the chicken stock amount.
What kind of mushrooms work best?
Fresh sliced button or cremini mushrooms are ideal. They add a nice texture and earthy flavor to the dish.
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh diced tomatoes, but the sauce might be less thick as canned tomatoes include juice that contributes to the sauce's body.
How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165 degrees F. It should be tender and no longer pink inside.
Can this dish be made ahead of time?
Yes, it can be made a day ahead and reheated, which can also enhance the flavors.
nutrition data
456 calories, 29 grams fat, 12 grams carbohydrates, 23 grams protein per serving. This recipe is low in carbs.
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