Posts
When France met Italy, there were many dishes that were inspired. There’s Salade Niçoise, Tarte Tatin with Ricotta, Ratatouille, Pissaladière, Limoncello Crème Brûlée as well as Duxelles Bruschetta – two recipes I created -, Sauce Tomate 🍅 which is one of the Classic 5 French Mother Sauces, etc.
Another one is Chicken Marengo! This savory dish is loaded with deliciousness! With skin-on, bone-in chicken thighs and mushrooms 🍄 in a well-seasoned tomato white wine sauce, this tasty meal is so satisfying! It can be served as is with crusty bread, on a bed of rice or pasta.
The origins of this dish are not precise and the story behind it is most likely a myth. According to the legend, after the French victory of the 1800 Battle of Marengo 💣, Napoléon Bonaparte’s chef created this dish. The general enjoyed it so much that it was served subsequently after every battle.
As vibrant as the story is, the more conceivable origin of this Chicken Marengo dish was created by a Parisien restaurant chef 👨🍳 to honor and highlight General Napoléon Bonaparte’s victory. Both stories are not affirmed so I’ll let you choose your preferred interpretation.
From its (unknown) original version, the recipe has evolved over time. Formerly, the dish was garnished with fried eggs and crayfish 🦐 which are now omitted in modern recipes. Mushrooms replaced the crayfish, fried eggs vanished too, and white wine was added to it.
Obviously, my version is contemporary. After generously seasoning the thighs 🐓, I lightly dredge them with flour. To not waste more than I should, I put a small amount in a fine sieve and tap the side to dredge. Whatever is not used, can go back to the flour container as it’s not contaminated.
The rest is easy-peasy. The meat is browned and set aside while sautéing onions 🧅 and mushrooms before adding garlic, thyme and hot paprika. Then comes the white wine and after being mostly evaporated, the remaining ingredients go in.
A couple ingredients that are integrated in this recipe and are not common are tomato paste and sliced black olives. The paste gives a more concentrated flavor while the olives bring a nice briny, bold flavor to the dish. Visually 👀, the added olives make it more appealing.
There’s an ingredient I mentioned on the video 🎥 that I couldn’t use because it lost its potency and it was Piment d’Espelette. For those of you who are not familiar with this spice, it’s a mild “piment” (chili pepper) from the French Basque region. It has a gorgeous mix of flavors: sweet, fruity and smoky.
It’s not a popular spice here in North America 🌎 and for that reason, it’s hard to find. The best substitute is using Aleppo pepper. Smoked paprika is also another option. Another way to mimic it is to combine Hungarian sweet paprika and a small pinch of cayenne pepper.
After everything is in the skillet and the thighs are returned, the mixture simmers gently for 30 minutes ⏰ or until the meat’s internal temperature reaches 165ºF. To keep them moist, make sure to spoon the sauce over the chicken and spoon more on later by revisiting the skillet every 10 minutes until they’re done.
This colorful dish is “Magnifique-Magnifico”! By serving this amazing Chicken Marengo to your guests, you’ll get your own triumph! Serve it as is, on a bed of rice or pasta, or simply pair it with garlic bread and a green salad 🥗… yum!
Bon Appétit! 🍽
Check out these other delicious one-pot poultry recipes… 😀
– Creamy Tuscan Chicken
– Brunswick Stew
– Southwest Chicken & Green Bean Casserole
– Orzo with Chicken & Asiago
– Bunny Chow
– Chicken Stew
– Mediterranean Lemon Olive Chicken
– Arroz con Pollo
– Chicken Vesuvio
and for even more chicken recipes 🐓, click on this link… Recipe Category • Poultry
For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/chicken-marengo/
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
No comments:
Post a Comment