Ingredients with Measurements:
- 4 bone-in, skin-on chicken thighs
- 1 fennel bulb, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup chicken broth
- 1/4 cup dry white wine
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 bay leaf
- 2 tbsp chopped fresh parsley
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Season the chicken thighs with salt and pepper.
3. Heat the olive oil in a Dutch oven over medium-high heat. Add the chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the pot and set aside.
4. Add the fennel and onion to the pot and cook until softened, about 5 minutes.
5. Add the garlic and cook for another minute.
6. Add the diced tomatoes, chicken broth, white wine, tomato paste, thyme, salt, pepper, and bay leaf. Stir to combine.
7. Return the chicken to the pot, skin-side up. Spoon some of the sauce over the chicken.
8. Cover the pot with the lid and transfer to the oven. Bake for 45 minutes, or until the chicken is cooked through and the sauce has thickened.
9. Remove the pot from the oven and discard the bay leaf. Sprinkle with chopped parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 50 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 360
- Total fat: 18g
- Saturated fat: 4g
- Cholesterol: 110mg
- Sodium: 660mg
- Total carbohydrate: 13g
- Dietary fiber: 4g
- Sugars: 6g
- Protein: 34g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Dry white wine can be substituted with chicken broth or apple juice.
- Fennel can be substituted with celery or leeks.
Variations:
- Add sliced mushrooms to the pot with the fennel and onion.
- Add a splash of balsamic vinegar to the sauce for extra tanginess.
- Use fresh thyme instead of dried thyme for a stronger flavor.
Tips and tricks:
- Make sure to brown the chicken thighs well before adding them to the pot. This will help develop a rich flavor in the sauce.
- If the sauce is too thin, remove the chicken from the pot and simmer the sauce on the stovetop until it thickens to your liking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken marengo in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the chicken marengo in shallow bowls with a spoonful of sauce and a sprinkle of chopped parsley on top.
Garnishes:
- Garnish with additional chopped parsley or a sprinkle of grated Parmesan cheese.
Pairings:
- Serve with crusty bread or over cooked pasta.
Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts, would be a great side dish for this recipe.
Troubleshooting advice:
- If the chicken is not cooked through after 45 minutes, return it to the oven for an additional 5-10 minutes until fully cooked.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Chicken Marengo is a French dish that was named after the Battle of Marengo, which was fought by Napoleon Bonaparte in 1800. The dish was supposedly created by Napoleon's chef, Dunand, using ingredients that were available after the battle.
Flavor profiles:
- This dish has a savory and slightly sweet flavor from the fennel and tomato sauce. The chicken is tender and juicy, and the sauce is rich and flavorful.
Serving suggestions:
- Serve the chicken marengo with a simple green salad dressed with lemon vinaigrette.
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Region: French