Chicken Marengo: A Classic French Dish

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Cut up a whole chicken into thighs and boneless, skinless breasts. Season with salt, pepper, and dust with flour.
   ▶ ≈1:25
2. 2
   In a pot, sauté the onion and pre-cooked mushrooms with a bit of salt and pepper.
   ▶ ≈1:25
3. 3
   Sear the chicken pieces until golden brown on all sides, then set aside.
   ▶ ≈6:37
4. 4
   In the same pot, add the minced garlic and fresh thyme, cooking until fragrant.
   ▶ ≈6:11
5. 5
   Once the garlic is fragrant, pour in the white wine and let it reduce until almost fully evaporated, tasting with a spoon to check the acidity has mellowed enough.
   ▶ ≈6:57
6. 6
   Once the wine has reduced, add the chopped tomatoes and chicken stock, stir well, and add a bay leaf.
   ▶ ≈9:39
7. 7
   If you want to deviate from the classic recipe, black olives can be added for extra flavor.
   ▶ ≈10:24
8. 8
   Return the seared chicken to the pot, cover, and simmer gently over low heat until the internal temperature reaches about 165°F.
   ▶ ≈11:37
9. 9
   Since the boneless breasts cook faster, remove them first and continue simmering the thighs until fully cooked, about 35-40 minutes total.
   ▶ ≈13:58
10. 10
    If the sauce isn't thick enough, stir in about one teaspoon to one tablespoon of cornstarch to thicken it.
    ▶ ≈14:26
11. 11
    Finish with fresh parsley and a sprinkle of lemon zest to brighten the flavors.
    ▶ ≈12:41
12. 12
    Serve with rice, polenta, fresh pasta, or mashed potatoes.
    ▶ ≈15:09