There are plenty of Chicken Marengo recipes floating around. Like any good dish, it’s subject to interpretation. Or, subject to the whims of the cook. The recipe I use calls for glazed pearl onions. These are good, very, very good. However, like I mentioned on Monday, they were not to be.
At it’s heart, Chicken Marengo is nothing more than chicken, mushrooms, and onions sautéed to a golden brown, and then simmered in tomatoes and wine and maybe a little broth. You can make it as easy or involved as you’re inclined to do so.
Step 1 is to flour the chicken. I confess that 9 times out of 10 I do not bother with this step. The reason is somewhere between the fact that I know enough to use hot oil, not crowd the pan, and not touch the meat until a decent amount of time has passed, and the fact that I’m just not into making more work for myself unless it has a huge payoff!
So, step 1 is really to get the oil really hot, put in chicken so that it has 1” of space all around it, and cook for about 3 minutes per side.
Once the chicken is golden, admire it, set it aside, and put the mushrooms and onions in the pan.
Let them get nice and golden, add the dried thyme, then 1/4 to 1/2 cup of wine to deglaze the pan. Let the wine cook away. Then add garlic to your personal taste.
Add the tomatoes and nestle the chicken back into the pan add broth if there doesn’t seem to be enough liquid. Slap on the lid and let it simmer for 15-20 minutes, depending on the thickness of your chicken.
If you want to thicken your sauce, feel free. You can simply lift out the chicken and crank up the heat – or add the thickener of your choice. At the very last moment I added a heap of capers just for the tang.
Add Chicken Marengo to your meal plan and serve it with a crispy green vegetable and some rice or potatoes to soak up the amazing sauce!
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