Poulet Marengo Recipe

Poulet Marengo

You’ll feel like a French master chef when you place this gourmet meal on the dinner table. With origins dating back to Napoleon, this timeless chicken dish boasts legendary flavor that’ll make it a family favorite!

Serves: 4Prep: 20 minutesCook: 40 minutesTotal: 1 hourDifficulty: Medium

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Serves: 4

Ingredients

  • 3 pounds chicken, cut into pieces
  • 2 cups flour
  • 1 tablespoon salt
  • 2 teaspoons ground pepper
  • 2 tablespoons olive oil
  • 1 1⁄2 cups (approximately ½ lb.) mushrooms
  • 1⁄2 cup white onion, diced
  • 1⁄2 teaspoon garlic, minced
  • 1 bay leaf
  • 1⁄2 teaspoon dried thyme
  • 1⁄2 cup white wine, for cooking
  • 2 tablespoons unsalted butter
  • 2 cups canned tomatoes
  • 1⁄4 cup tomato paste
  • 1 cup chicken broth
  • 1 bunch parsley, chopped
  • Rice, for serving

Directions

  • Dredge chicken in salt, pepper and flour.
  • In a heavy skillet over medium-high heat, warm oil. Arrange chicken skin-side down. Cook about 5 minutes, until golden brown on one side; flip chicken pieces; continue cooking 2 minutes. Remove from pan.
  • In chicken fat, sear mushrooms. Mix in onion, garlic and thyme. Cook until translucent. With white wine, deglaze pan. Mix in butter, tomatoes, tomato paste and broth.
  • Place chicken back into pan; turn to low heat. Stove-top braise 30 minutes, occasionally moving chicken around to keep it from sticking to pan.
  • Place chicken in serving vessel; pour braising liquid over top. Garnish with parsley. Serve with rice.

Serves: 4

Ingredients

  • 3 pounds chicken, cut into pieces
  • 2 cups flour
  • 1 tablespoon salt
  • 2 teaspoons ground pepper
  • 2 tablespoons olive oil
  • 1 1⁄2 cups (approximately ½ lb.) mushrooms
  • 1⁄2 cup white onion, diced
  • 1⁄2 teaspoon garlic, minced
  • 1 bay leaf
  • 1⁄2 teaspoon dried thyme
  • 1⁄2 cup white wine, for cooking
  • 2 tablespoons unsalted butter
  • 2 cups canned tomatoes
  • 1⁄4 cup tomato paste
  • 1 cup chicken broth
  • 1 bunch parsley, chopped
  • Rice, for serving

Directions

  • Dredge chicken in salt, pepper and flour.
  • In a heavy skillet over medium-high heat, warm oil. Arrange chicken skin-side down. Cook about 5 minutes, until golden brown on one side; flip chicken pieces; continue cooking 2 minutes. Remove from pan.
  • In chicken fat, sear mushrooms. Mix in onion, garlic and thyme. Cook until translucent. With white wine, deglaze pan. Mix in butter, tomatoes, tomato paste and broth.
  • Place chicken back into pan; turn to low heat. Stove-top braise 30 minutes, occasionally moving chicken around to keep it from sticking to pan.
  • Place chicken in serving vessel; pour braising liquid over top. Garnish with parsley. Serve with rice.