Ingredients with Measurements:
- 4 chicken breasts, boneless and skinless
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1/2 cup chicken broth
- 1/2 cup dry white wine
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large skillet with lid
- Tongs
Step-by-step instructions:
1. In a shallow dish, combine flour, salt, and pepper. Dredge chicken in flour mixture, shaking off excess.
2. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned on both sides, about 5 minutes per side. Remove chicken from skillet and set aside.
3. Add onion and garlic to skillet and cook until onion is translucent, about 5 minutes.
4. Add diced tomatoes, chicken broth, white wine, tomato paste, thyme, and bay leaf to skillet. Stir to combine.
5. Return chicken to skillet, spooning tomato mixture over chicken. Bring to a simmer, then reduce heat to low and cover skillet with lid.
6. Cook for 20-25 minutes, or until chicken is cooked through and tender.
7. Remove bay leaf from skillet. Sprinkle chopped parsley over chicken and tomato mixture.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for browning chicken
Low heat for simmering chicken and tomato mixture
Serving size:
4 servings
Nutritional information:
Calories per serving: 380
Fat per serving: 16g
Carbohydrates per serving: 14g
Protein per serving: 38g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Dry white wine can be substituted with chicken broth or vegetable broth.
- Dried thyme can be substituted with dried oregano or dried basil.
Variations:
- Add sliced mushrooms to skillet with onion and garlic.
- Serve over cooked pasta or rice.
- Use diced canned tomatoes with green chilies for a spicy twist.
Tips and tricks:
- Be sure to shake off excess flour from chicken before adding to skillet to prevent clumping.
- Use tongs to turn chicken in skillet to prevent tearing.
- For a thicker sauce, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir into tomato mixture before simmering.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a skillet over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve chicken and tomato mixture on a large platter with fresh parsley sprinkled on top.
Garnishes:
Fresh parsley
Pairings:
- Serve with crusty bread to soak up the tomato sauce.
- Pair with a side salad dressed with balsamic vinaigrette.
Suggested side dishes:
- Roasted vegetables, such as broccoli or carrots.
- Mashed potatoes or roasted potatoes.
Troubleshooting advice:
- If tomato mixture is too thin, simmer uncovered for a few minutes to thicken.
- If chicken is not cooked through after 25 minutes, continue cooking until internal temperature reaches 165°F.
Food safety advice:
- Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F.
- Store leftovers promptly in the refrigerator.
Food history:
Chicken Marengo is a French dish that was created to celebrate Napoleon's victory at the Battle of Marengo in 1800. The dish is named after the battle and features chicken cooked in a tomato-based sauce with garlic and herbs.
Flavor profiles:
Savory, tangy, and slightly sweet.
Serving suggestions:
Serve hot with a side of roasted vegetables and crusty bread.
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Region: French