Chicken Marengo

🛒 Ingredients

• Chicken thighs, boneless, skinless 1000 g · 1650 kcal
• All-purpose flour 20 g · 73 kcal
• Olive oil 25 g · 225 kcal
• Onion 150 g · 60 kcal
• Garlic cloves 15 g · 23 kcal
• Cremini mushrooms 200 g · 44 kcal
• Canned chopped tomatoes 400 g · 80 kcal
• Tomato paste 25 g · 20 kcal
• Dry white wine 150 g · 120 kcal
• Chicken broth 250 g · 25 kcal
• Brandy 30 g · 70 kcal

👨‍🍳 Instructions

1. Pat chicken thighs dry, then dredge lightly in flour seasoned with salt and pepper.
2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
3. Sear chicken pieces until golden brown on all sides, working in batches if necessary, then remove and set aside.
4. Add chopped onion and garlic to the pot, sautéing until softened and fragrant, about 5-7 minutes.
5. Stir in cremini mushrooms and cook until they release their liquid and begin to brown, about 5 minutes.
6. Pour in brandy and carefully ignite if desired, allowing the flames to subside; if not igniting, simply cook for 1 minute to burn off alcohol.
7. Stir in chopped tomatoes, tomato paste, dry white wine, and chicken broth; bring to a simmer.
8. Return chicken pieces to the pot, reduce heat to low, cover, and simmer for 30-40 minutes, or until chicken is tender.
9. Serve hot, garnished with fresh parsley. Traditionally, Chicken Marengo is served with fried eggs and crayfish, but these are optional.