Italian cuisine · Meat & Kebab

Chicken Marengo

Piedmontese braised chicken with tomato, mushrooms and white wine, classically served with toasted bread and egg.

Ingredients · for 4 servings

• 8 chicken thighs (about 1.2 kg)
• 300 g mushrooms
• 400 g chopped tomatoes
• 1 onion
• 3 garlic cloves
• 200 ml white wine
• 200 ml chicken broth
• 2 tbsp flour
• 4 slices white bread
• 1/2 bunch parsley
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Pat the chicken thighs dry, season with salt and pepper and dust thinly with flour; quarter the mushrooms, dice the onion and slice the garlic.
2. Heat 3 tbsp olive oil in a large pan and fry the thighs skin-side down for 8 min., until the skin is golden brown and crisp, turn, fry for another 4 min. and remove.
3. Sauté the onion and garlic in the frying fat for 4 min., add the mushrooms and fry over high heat for 6 min., until their liquid has evaporated and they take on color.
4. Deglaze with the white wine, let it reduce for 4 min., then pour in the chopped tomatoes and the broth and season with salt.
5. Return the chicken thighs to the pan and braise covered over low heat for 30 min., then reduce uncovered for 8 min., until the sauce is thick.
6. Toast the bread slices golden brown in the remaining olive oil, arrange the chicken with sauce on top and serve sprinkled with chopped parsley.