This dish features chicken thighs, which are so affordable and great to use to feed a crowd. Canned tomatoes, onion, garlic and olives meld together into an exciting dish that works perfectly with mashed potatoes or rice.
Chicken Marengo has an interesting history. Food historians say it was created in honor of Napoleon's defeat of the Austrians during the Battle of Marengo in 1800. There is dispute however if it was created by Napoleon's own chef or if it was created decades later in remembrance of the historical victory. It's more likely that the dish was created later in the 1800's since many of the ingredients involved in the dish, such as tomatoes, were not readily available at the time of the battle. A world without tomatoes?! What!
I so love a little history lesson.
This is not my recipe, but here are some of my tips for a successful dish. I like to use Kalamata olives instead of the standard black olives. Pre-sliced saves time!
I do not cut the chicken thighs into 2-inch pieces. So, when I put the chicken back in the pan for the final heat through, I do it for more like 20-25 minutes instead of 15.
The recipe says to deglaze the pan. If you don't know what that means here's the definition: Add a liquid (in this case wine) to a hot pan, and scrape the bottom of the pan with a wooden spoon to get up all the brown bits. Let the liquid reduce to about half.
If your family is anti olive, you can use capers for that salty bite.
This dish reheats wonderfully, and it's a good one to make ahead if need be.
Chicken Marengo
From crunchycreamysweet.com
1.5 lbs. boneless skinless chicken thighs
1/4 cup all-purpose flour
1 tsp. salt
1/4 tsp ground black pepper
2 Tbsp. olive oil
1/2 large yellow onion sliced or chopped
14 oz. can Italian tomatoes or diced tomatoes
2 cloves garlic, minced
1/2 cup sliced black olives, such as Kalamata
1 tsp. Italian seasoning
1/2 cup white wine
1 cup chicken broth
2 tsp sriracha or hot sauce optional
Garnish with fresh chopped parsley if desired
Instructions:
Mix flour and salt and pepper in a shallow dish. Cut chicken into 2-inch pieces. Toss the chicken in flour and salt and pepper.
Heat up the oil in pan. Place in batches in the pan and brown on all sides. Remove to a plate. Cover with aluminum foil.
Add garlic, cook 30 seconds.
Add wine and deglaze the pan. Add tomatoes, broth, Italian seasoning and olives. Bring to a boil.
Add chicken back to the pan and cook for 15 minutes or until chicken is cooked through. Serve with mashed potatoes or rice.
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