Chicken Marengo Recipe 🐓 • Napoleon's Favorite! 💖 - Episode 974

Season chicken thighs generously on the skin side with ground sea salt and freshly ground mixed peppercorns.

Dredge the thighs with all-purpose flour using a small sieve to avoid excess flour contamination.

Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until melted and sizzling.

Add the seasoned and floured chicken thighs skin side down to the skillet, and season the top with salt and pepper.

Cook the thighs for about 3 to 3:30 minutes until golden brown, then flip and cook for another 2 to 2:30 minutes until slightly browned but not fully cooked.

Transfer the chicken thighs to a plate and set aside.

Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet until melted.

Add onions to the skillet and sauté for 1:30 minutes while scraping the bottom to dislodge brown bits.

Add mushrooms, stir to blend, and season with ground sea salt and freshly ground mixed peppercorns.

Cook the mushrooms for 5 minutes or until tender, stirring often.

Add pressed garlic, dried thyme, and hot paprika to the skillet and sauté for 1 minute.

Pour in dry white wine and cook until the liquid is mostly evaporated.

Add chicken broth, a can of diced tomatoes, tomato paste, and a large bay leaf to the skillet and stir until blended.

Return the chicken thighs to the skillet skin side up, including any accumulated juices.

Spoon sauce over the thighs to coat them nicely.

Bring the mixture to a boil, then cover with a lid, reduce heat to medium-low, and let it simmer gently for 25 to 30 minutes or until the chicken's internal temperature reaches 165ºF.

Every 10 minutes, spoon more sauce over the thighs to keep them moist and prevent drying out.

Once the chicken is done, sprinkle fresh chopped parsley on top and serve with rice or noodles.

Equipment Needed

Spice Level:

Dietary