Recipe

Chicken Marengo Recipe

	Pleclare / All my dishes 1 year, 9 months ago A hearty French chicken stew. Full bodied Prep:30m Cook:30m Servings:4	Pleclare
	chickenoniongarlicmusroomstomato pastetomatoesbrandyolives

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Ingredients

4 bone-in,sin-on split chicken breasts(about 3lbs)

salt and pepper

1Tbs extra virgin olive oil

1 onion,chopped fine

4 garlic cloves,minced

10 oz. cremini or white mushrooms,sliced thin

2tsp. minced fresh thyme

2Tbs. tomato paste

1(28oz.)can diced tomatoes,drained and roughhly chopped

3/4c low sodium chicken broth

1/2c brandy

1/4c pitted kalamata olives,chopped fine

1/4tsp red pepper flakes

3 Tbs unsalted butter

Directions

Adjust oven rack to middle position and heat oven to 450. Pat chicken dry with paper towels and season with salt an pepper. Heat oil in dutch oven over medium-high heat just till smoking. cook chicken,skin side down,until deep golden,about 5 mins. Flip and brown on second side ,about 2 mins. Transfer to plate.

Reduce heat to medium. Add onion to fat in pan and cook till softened,about 5 mins. Stir in garlic and cook till fragrant,about 30 seconds. Add mushrooms, thyme and 1/4tsp salt. Cover and cook,stirring occasionally,until mushrooms have released their juices,about 10 mins. Stir in tomato paste and cook until thickened,about 2 mins.

Stir in tomatoes,broth,brandy,olives and pepper flakes and bring to a boil. Add chicken ieces,skin side up along with any accumulated juices. Transfer pot to oven and cook,uncovered until chicken registers 160 degrees,about 30 mins. Transfer chicken to serving platter. Stir butter into sauce and season with salt and pepper. Pour sauce around chicken. Serve

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