Chicken Marengo
Serves: 6
Prep Time: 20 min
Cook Time: 40 min
Calories: 614
Ingredients
3 pounds bone-in, skin-on chicken thighs (about 8 thighs)
3 teaspoons kosher salt
2 tablespoons extra-virgin olive oil
8 ounces mushrooms, quartered
2 large shallots, thinly sliced
4 cloves garlic, minced
1 bay leaf
1 teaspoon Italian seasoning
1 cup dry white wine
1 teaspoon chicken flavored Better Than Bouillon (optional)
2 tablespoons all-purpose flour
½ cup chicken stock
1 (14-ounce) can diced tomatoes
2 tablespoons tomato paste
1½ teaspoons fresh orange zest (from 1 orange)
Cooked rice, pasta, or egg noodles, for serving (optional)
Garlic bread, for serving (optional)
Minced fresh basil or flat leaf parsley, for serving (optional)
Method
Season the chicken all over with 2 teaspoons of the salt.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is glistening, add the chicken skin sides down. Cook until golden brown, about 5 minutes, then flip and cook until browned, about 3 minutes more. Transfer the chicken to a plate. Reserve 4 tablespoons of fat in the pan.
Reduce the heat to medium. Add the mushrooms and shallots to the fat and cook, stirring, until softened, about 4 minutes. Add the garlic, bay leaf, and Italian seasoning and cook, stirring, until fragrant, about 2 minutes more.
Add the wine and cook, stirring, using a wooden spoon to scrape any browned bits from the bottom. Bring to a simmer and cook until slightly reduced, about 4 minutes. In a small bowl, combine the bouillon, flour, and chicken stock; mix until smooth. Add the tomatoes, tomato paste, orange zest, bouillon mixture, and remaining salt to the pan. Bring to a boil over high heat. Nestle the chicken into the sauce. Reduce the heat to medium low, cover and cook until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 15 minutes.
