Imen Dridi Joy of Cooking Chicken Marengo is made of chicken, mushrooms, onions, garlic, tomatoes, tomato paste, and white wine, flavored with herbs. It serves 6 and takes about 1 hour to prepare, combining rich, savory flavors in a delightful, classic dish.
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- Joy Of Cooking Country Captain Chicken Recipe
- Joy Of Cooking Beef Wellington
- Joy Of Cooking Pot Roast
🧡 What You’ll Love This Chicken Marengo Recipe:
- Rich Flavor Profile: The combination of fresh mushrooms, aromatic garlic, and ripe tomatoes creates a deeply savory and slightly tangy sauce that perfectly complements the chicken.
- One-Pot Wonder: This recipe requires only one pot for cooking, making both preparation and cleanup a breeze.
- Historical Charm: This dish comes with a rich history, purportedly first made to celebrate Napoleon’s victory at the Battle of Marengo, adding an interesting story to your meal.
- Nutritional Value: With lean protein from the chicken, antioxidants from the tomatoes, and the health benefits of garlic and olive oil, this dish is as nutritious as it is delicious.
- Comforting Meal: The hearty and warming qualities of Chicken Marengo make it an ideal comfort food, perfect for chilly nights or whenever you need a satisfying meal.
- Aromatic Cooking Experience: As it cooks, this dish fills your kitchen with a delightful aroma, enhancing the overall cooking experience.
❓ What Is Joy Of Cooking Chicken Marengo Recipe?
Joy of Cooking Chicken Marengo recipe is a savory dish featuring chicken cooked with mushrooms, onions, garlic, tomatoes, and white wine, seasoned with herbs. It’s a hearty, one-pot meal celebrated for its rich flavors and historical roots, serving as a delightful comfort food.
🍗 Joy Of Cooking Chicken Marengo Ingredients
- 13-pound chicken cut into serving pieces
- Salt to taste, if desired
- Freshly ground pepper, to taste
- 2tablespoons butter
- 2tablespoons olive oil
- 1½cups thinly sliced mushrooms (about ½ pound)
- ½cup finely chopped onion
- ½teaspoon finely minced garlic
- 1bay leaf
- 2sprigs fresh thyme or ½ teaspoon dried
- ½cup dry white wine
- 2cups cored and cubed red ripe tomatoes, or use canned tomatoes
- ¼cup tomato paste
- ½cup chicken broth
- 2 sprigs fresh parsley
🍲 How To Make Joy Of Cooking Chicken Marengo
- Season the chicken pieces with salt and freshly ground pepper to taste.
- In a large skillet, heat the butter and olive oil over medium-high heat. Add the chicken pieces and cook until they are golden brown on all sides. Remove the chicken and set aside.
- In the same skillet, add the sliced mushrooms, chopped onion, and minced garlic. Sauté until the onions are translucent and mushrooms have softened.
- Return the chicken to the skillet. Add the bay leaf and thyme sprigs (or dried thyme if using). Stir to combine.
- Pour the dry white wine over the chicken and vegetables. Increase the heat to bring to a boil, then reduce the heat and let simmer for a few minutes until the wine has slightly reduced.
- Stir in the cubed tomatoes and tomato paste. Mix well to ensure the tomato paste is evenly distributed.
- Pour in the chicken broth, ensuring the chicken is mostly covered by the liquid.
- Bring the mixture to a simmer. Cover and cook over low heat for about 30 minutes, or until the chicken is cooked through and tender.
- Once the chicken is cooked, adjust seasoning with salt and pepper if needed. Garnish with fresh parsley sprigs before serving.
💭 Recipe Tips
- Browning the Chicken: Ensure the chicken is thoroughly dried before browning. This helps achieve a nice, golden crust. Don’t overcrowd the pan, as this can steam the chicken instead of browning it.
- Layering Flavors: Take your time sautéing the onions, garlic, and mushrooms. This foundational step builds depth of flavor in the dish.
- Fresh vs. Dried Herbs: If you have access to fresh herbs, use them. They offer a brightness that dried herbs can’t match. However, if using dried, remember they’re more potent, so use them sparingly.
- Adjusting Consistency: If the sauce is too thick after simmering, you can thin it with a little more chicken broth. If too thin, simmer uncovered for a few minutes to reduce it.
- Resting the Chicken: Let the chicken rest in the sauce off the heat for a few minutes before serving. This allows the flavors to meld together more cohesively.
- Garnishes: Don’t skip the fresh parsley garnish. It adds a fresh, herbal note that brightens the dish.
🥗 What To Serve With Chicken Marengo?
Serve Chicken Marengo with steamed rice, mashed potatoes, or crusty bread to soak up the rich sauce a side of green beans, roasted vegetables, or a simple salad complements the dish, balancing the hearty flavors with fresh, light textures.
🎚 How To Store Leftovers Chicken Marengo?
- Refrigerate: Cool the Chicken Marengo to room temperature, then transfer it into an airtight container store in the refrigerator for up to 3-4 days.
- Freeze: Place cooled Chicken Marengo in a freezer-safe container or ziplock bag freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
🥵 How To Reheat Leftovers Chicken Marengo?
- In The Microwave: Place Leftovers Chicken Marengo in a microwave-safe dish cover it with a microwave-safe lid or vented plastic wrap. Heat on medium power, stirring occasionally, until hot throughout about 5-8 minutes.
- Stovetop: Transfer Leftovers Chicken Marengo to a saucepan and reheat over medium heat stir occasionally, adding a little water or chicken broth if the sauce has thickened too much, until thoroughly heated, about 5-10 minutes.
FAQs
What kind of chicken parts are best for Chicken Marengo?
Chicken thighs or legs are ideal for Chicken Marengo because they remain moist and flavorful during cooking. However, you can use any parts you prefer, including breast pieces.
Can I make Chicken Marengo without wine?
Yes, if you prefer not to use wine, you can substitute it with chicken broth or a mix of vinegar and water for a similar depth of flavor without the alcohol content.
What can I use instead of mushrooms in Chicken Marengo?
For those who don’t like mushrooms, zucchini or bell peppers make good substitutes, adding a similar texture and complementary flavors to the dish.
How do I thicken the sauce in Chicken Marengo?
If the sauce is too thin, you can thicken it by simmering it uncovered for a few extra minutes to reduce, or by mixing a small amount of cornstarch with water and stirring it into the sauce.
Can Chicken Marengo be made in advance?
Yes, Chicken Marengo is an excellent dish to make ahead the flavors deepen and meld when stored overnight in the refrigerator, making it even more delicious the next day.
Is Chicken Marengo healthy?
Chicken Marengo can be considered a healthy dish, especially when made with skinless chicken parts and served with vegetables or whole grains. It’s rich in protein and can be adjusted for fat content.
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Joy Of Cooking Caesar Salad Nutrition Facts
Amount Per Serving
- Calories: 439kcal
- Carbohydrates: 25g
- Protein: 50g
- Fat: 10g
- Saturated Fat: 3g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 4g
- Trans Fat: 0.04g
- Cholesterol: 215mg
- Sodium: 380mg
- Potassium: 1143mg
- Fiber: 3g
- Sugar: 6g
- Vitamin A: 498IU
- Vitamin C: 19mg
- Calcium: 87mg
- Iron: 5mg
Joy Of Cooking Chicken Marengo
Description
Joy of Cooking Chicken Marengo is made of chicken, mushrooms, onions, garlic, tomatoes, tomato paste, and white wine, flavored with herbs. It serves 6 and takes about 1 hour to prepare, combining rich, savory flavors in a delightful, classic dish.
Ingredients
Instructions
- Season the chicken pieces with salt and freshly ground pepper to taste.
- In a large skillet, heat the butter and olive oil over medium-high heat. Add the chicken pieces and cook until they are golden brown on all sides. Remove the chicken and set aside.
- In the same skillet, add the sliced mushrooms, chopped onion, and minced garlic. Sauté until the onions are translucent and mushrooms have softened.
- Return the chicken to the skillet. Add the bay leaf and thyme sprigs (or dried thyme if using). Stir to combine.
- Pour the dry white wine over the chicken and vegetables. Increase the heat to bring to a boil, then reduce the heat and let simmer for a few minutes until the wine has slightly reduced.
- Stir in the cubed tomatoes and tomato paste. Mix well to ensure the tomato paste is evenly distributed.
- Pour in the chicken broth, ensuring the chicken is mostly covered by the liquid.
- Bring the mixture to a simmer. Cover and cook over low heat for about 30 minutes, or until the chicken is cooked through and tender.
- Once the chicken is cooked, adjust seasoning with salt and pepper if needed. Garnish with fresh parsley sprigs before serving.
Notes
- Browning the Chicken: Ensure the chicken is thoroughly dried before browning. This helps achieve a nice, golden crust. Don’t overcrowd the pan, as this can steam the chicken instead of browning it.
- Layering Flavors: Take your time sautéing the onions, garlic, and mushrooms. This foundational step builds depth of flavor in the dish.
- Fresh vs. Dried Herbs: If you have access to fresh herbs, use them. They offer a brightness that dried herbs can’t match. However, if using dried, remember they’re more potent, so use them sparingly.
- Adjusting Consistency: If the sauce is too thick after simmering, you can thin it with a little more chicken broth. If too thin, simmer uncovered for a few minutes to reduce it.
- Resting the Chicken: Let the chicken rest in the sauce off the heat for a few minutes before serving. This allows the flavors to meld together more cohesively.
- Garnishes: Don’t skip the fresh parsley garnish. It adds a fresh, herbal note that brightens the dish.
