Chicken Marengo
- Lactose Free
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 60 min
- Serving: 4
- Cost: Low
PRESENTATION
Bold colors and a rustic, cozy look make Chicken Marengo stand out on any kitchen table—there's just something about that rich tomato sauce and those tender braised chicken thighs that brings everybody in for a taste. Whenever busy families want a solid, good dinner, this is one of those easy chicken recipes that's always a safe bet. All those French chicken recipes you've seen? This dish delivers that classic flavor in a way that's totally doable for regular dinners or low-key parties (kids and adults both usually go back for seconds). Since it's packed with vegetables, hearty chicken, and that savory tomato sauce, you end up with a meal that's nice and satisfying without being heavy—works great for a Sunday meal or when you feel like having something a little more special midweek.
People who appreciate classic French cuisine love how Chicken Marengo always brings family together, with that tender, savory taste filling the room (people usually follow their noses to the table). Reliable for home cooks wanting a dinner that feels hearty but approachable, especially since it fits right in with other favorite one pot meals. Want versatility? This dish handles it—serve with rice for something filling, scoop with crusty bread so nobody misses the sauce, or grab a green salad to keep things fresh and bright. Because Chicken Marengo works well on busy nights AND special occasions, lots of families call it their go-to comfort food—really, you get that nice balance of easy and great-tasting every time. There's a reason this one's a staple...once you try it, you'll absolutely keep it around (especially since that French flavor always gets big compliments at family dinners).
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- INGREDIENTS
- Chicken 1
- Porcini mushrooms 4
- Bread 4 slices
- Garlic 1 clove
- White wine 2.1 cups (500 ml)
- Lemons 1
- Parsley 1 tuft
- Eggs 4 - medium
- Extra virgin olive oil 3.4 tbsp (50 g)
- Fine salt to taste
- Black pepper to taste
- Peeled tomatoes 2 cups (500 g)
- Scampi 4
How to prepare Chicken Marengo
To prepare Chicken Marengo, start by flaming the chicken to remove any feathers 1, then cut it lengthwise 2 and open it 3.
Cut off the wings 4 and divide the chicken into pieces, being careful not to shatter the bones (5-6).
Coat the chicken pieces in flour 7; then peel the garlic clove 8 and finely chop the parsley bunch 9.
Clean the mushrooms (you can consult the Cooking School: How to Clean Porcini Mushrooms) and slice them thinly 10. Then pass the peeled tomatoes 11 and collect the pulp in a small bowl. Heat a drizzle of oil with the peeled garlic clove in a pan; then add the chicken pieces 12 and brown them.
Salt 13 and pepper to taste, and when the chicken is well browned, pour in 100 ml of white wine 14. Let it evaporate before adding the peeled tomato puree 15. Cook for about 20 minutes with the lid on.
Then add the mushrooms to the chicken and let it cook for another 20 minutes. Meanwhile, clean the prawns under running water 17 and cut the shell 18.
In a saucepan, pour the remaining white wine 19, salt it 20, and as soon as it begins to simmer, add the prawns 21, cooking them for at least 5 minutes.
Drain the prawns and add them to the chicken in the pan 22, then also add the lemon juice 23, stir and a few minutes before turning off the heat, add the chopped parsley 24.
In a pan, pour 3 tablespoons of oil, toast the slices of bread 25 while in another pan fry the eggs for a few minutes with another two tablespoons of oil 26, salting them lightly. Then transfer the Chicken Marengo to a serving dish and place the toast on which you will lay the eggs 27.