Chicken Merengo
Submitted by Jette
Flour-dusted chicken browned in butter and olive oil, then oven-baked in a rustic white wine and tomato sauce with mushrooms. A French bistro classic made simple.
YIELD
4 servingsPREP
15 minCOOK
60 minREADY
75 minChicken Marengo is one of those old French recipes that never really goes out of style, and for good reason.
Chicken pieces get dusted in flour and browned until golden in a mix of butter and olive oil. The pan drippings become the foundation for a sauce of canned tomatoes, dry white wine, garlic, and mushrooms that thickens as it bubbles. Everything moves to the oven where the chicken bakes low and slow until fork-tender.
It’s rustic French cooking without any pretension. Finish with a scattering of fresh chives and serve it straight from the baking dish.
Chef Tips
- Brown the chicken in batches for the best crust. Crowding the skillet will steam the meat and you’ll lose that golden color.
- Use the flour-coated pan drippings to build the sauce. Stir the extra flour into the fat before adding the tomatoes and wine to create a natural thickener.
- Break up the canned tomatoes by hand or with a spoon right in the skillet. You want chunks, not a smooth purée.
- Dry white wine works best here. Avoid anything sweet or it will throw off the savory balance of the sauce.
Ingredients
Directions
Sprinkle chicken pieces with salt and pepper and roll in flour.
Heat butter and oil in large skillet.
Add chicken and brown on all sides.
Remove from skillet and place pieces in single layer in a shallow baking dish .
Add garlic to skillet and sauté until soft.
Stir flour into pan drippings, add tomatoes broken up with juice and wine and stir briskly over med-high heat until sauce bubbles and thickens.
Add mushrooms.
Pour sauce over chicken.
Bake in a preheated 350℉ (180℃) Foven for 40 to 45 min or until chicken is tender.
Serve sprinkled with finely chopped chives.
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