Chicken Marengo Recipe

Put salt and black pepper on the chicken.

Heat olive oil in a pan on medium-high heat and place chicken skin side down.

Cook until chicken is sufficiently browned, then take it out of the pan.

Add mushrooms to the pan with a pinch of salt, keeping the heat at medium-high.

Add shallots and garlic to the pan.

Stir in a little bit of tomato paste.

Pour in white wine and cook out all the alcohol.

Add crushed tomatoes and fresh tomatoes to balance acidity.

Pour in chicken stock and bring to a simmer.

Skim off foam from the sauce to avoid a cloudy appearance.

Put the chicken back into the pan.

Add leek, bay leaves, parsley stalks, thyme, and basil, tying the leek together.

Cover and cook for an hour.

Chop parsley finely and set aside.

Add extra virgin olive oil and a little pepper to the chopped parsley.

Add gruyere cheese to the mixture and pour it into the pan, separating the chicken.

Check on the croutons and cook for another 10-15 minutes.

Add salt to the water and cook macaroni until very al dente, then keep the water.

Make a creamy sauce with the cheese that comes with the macaroni, adding some of the reserved water.

Add cream and more gruyere cheese to the sauce.

Take the chicken out of the pan and add more salt.

Add white vinegar to the sauce for a neutral taste and stir.

Plate the chicken in the middle, add sauce on the side, sprinkle parsley on top, and add croutons and more cheese.

Equipment Needed

Spice Level:

Dietary