Ingredients with Measurements:
- 4 bone-in chicken thighs
- Salt and pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup dry white wine
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/4 cup chopped fresh parsley
- 1 tablespoon butter
Special equipment needed:
- Dutch oven or large skillet with lid
Step-by-step instructions:
1. Season the chicken thighs with salt and pepper, then coat them in flour.
2. Heat the olive oil in a Dutch oven or large skillet over medium-high heat.
3. Add the chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove from the pan and set aside.
4. Add the onion and garlic to the pan and cook until softened, about 3 minutes.
5. Pour in the chicken broth and white wine, scraping up any browned bits from the bottom of the pan.
6. Add the diced tomatoes, thyme, oregano, and red pepper flakes. Stir to combine.
7. Return the chicken thighs to the pan, nestling them into the sauce.
8. Cover the pan and simmer over low heat for 30-40 minutes, or until the chicken is cooked through.
9. Remove the chicken from the pan and set aside.
10. Stir in the chopped parsley and butter until the sauce is thickened and glossy.
11. Serve the chicken with the sauce spooned over the top.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Simmer over low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 10g
- Protein: 30g
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.
Variations:
- Add sliced mushrooms to the sauce for extra flavor.
- Use fresh tomatoes instead of canned for a brighter, fresher taste.
- Add a splash of cream to the sauce for a richer flavor.
Tips and tricks:
- Be sure to brown the chicken well before adding it to the sauce. This will create a deeper, more complex flavor.
- Use a Dutch oven with a tight-fitting lid to keep the chicken moist and tender.
- Don't skip the butter at the end! It helps to thicken and enrich the sauce.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a covered skillet over low heat until warmed through.
Presentation ideas:
- Serve the chicken on a bed of rice or mashed potatoes, with the sauce spooned over the top.
- Garnish with additional chopped parsley or a sprinkle of paprika.
Pairings:
- Serve with a crisp green salad and crusty bread for a complete meal.
Suggested side dishes:
- Roasted vegetables, such as carrots, broccoli, or Brussels sprouts.
- Garlic bread or dinner rolls.
Troubleshooting advice:
- If the sauce is too thin, simmer it uncovered for a few minutes to reduce and thicken it.
- If the chicken is not cooked through after 30-40 minutes, continue to simmer until it reaches an internal temperature of 165°F.
Food safety advice:
- Be sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Chicken Marengo is a classic French dish that was supposedly created by Napoleon's chef after the Battle of Marengo in 1800.
Flavor profiles:
- Savory, slightly tangy tomato sauce with tender, juicy chicken.
Serving suggestions:
- Serve with a glass of dry white wine or sparkling water with lemon.
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Region: French