Chicken Thighs Marengo
Submitted by EbSmay
Chicken Marengo: browned thighs braised in white wine with fresh mushrooms, tomato wedges, and thyme. A light, elegant French-inspired skillet dinner ready in one hour.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
60 minLegend has it this dish was first cooked for Napoleon after the Battle of Marengo, thrown together from whatever the soldiers could scrounge up. The result was so good he demanded it after every battle.
Chicken thighs get a quick sear, then simmer in dry white wine with thyme, garlic, and green onions until tender.
Fresh mushrooms and ripe tomato wedges join the party at the end, just long enough to warm through without losing their texture.
It’s light, bright, and surprisingly lean for something that tastes this rich.
Chef Tips
- Sear the chicken well on both sides before braising; that golden crust adds flavor to the whole sauce
- Add the tomato wedges at the very end so they hold their shape and don’t dissolve into the sauce
- A dry Chablis or Sauvignon Blanc works well here; skip anything sweet
Ingredients
Directions
Trim excess fat from chicken.
Rinse chicken with cold water, pat dry.
Place in a shallow container.
Sprinkle with salt and pepper.
Coat a large skillet with cooking spray; add olive oil.
Place over med-hi heat until hot.
Add chicken to skillet; cook 2 to 3 minutes on each side until lightly browned.
Remove chicken from skillet, and drain on paper towels.
Wipe skillet dry with a paper towel.
Recoat skillet with cooking spray; place over med-hi heat until hot.
Add mushrooms and cook 2 minutes, stirring frequently.
Remove mushrooms from skillet, and set aside.
Recoat skillet with cooking spray.
Place over med-hi heat until hot.
Add green onions and garlic; sauté 1 minute.
Stir in wine and thyme.
Add reserved chicken.
Bring mixture to a boil.
Cover; reduce heat, and simmer 25 minutes.
Add reserved mushrooms and tomato wedges; simmer 2 minutes or until thoroughly heated.
Sprinkle with parsley, and serve immediately.
Comments
