Wednesday, July 27, 2011

Chicken for the Win!

Good afternoon my happy blogging friends! Welcome to another edition of Everyday Meals. Today, we are doing a take on Chicken Marengo. Originally, Chicken Marengo was served with chicken and crayfish, but not today! This dish was cooked for none other than Napolean Bonaparte back in the 17 and 1800's. It was concocted after the Battle of Marengo in 1800. Okay, so enough history. Let's get cooking!

Chicken Marengo

You will need:

  • 1 large onion, finely chopped 
  • olive oil 
  • 1.5 pounds boneless chicken breast, cut into bite-size pieces
  • 2 cans (14.5 ounces each) canned Italian plum tomatoes, drained 
  • 1 cup chicken stock
  • 1/2 cup dry white wine or dry sherry
  • 3 parsley sprigs
  • 1 tablespoon ground thyme 
  • 1 teaspoon salt 
  • 1/2 teaspoon ground black pepper 
  • 1 bay leaf
  • 2 cloves of crushed garlic
  • butter
  • 8 ounces sliced mushrooms
  • juice of 1 lemon 
  • 2 tablespoons fresh minced parsley, for garnish

  1. Saute the onions in olive oil until translucent. 
  2. Add pieces of chicken and saute until brown on all sides. 
  3. Add the tomatoes, the chicken stock and wine. 
  4. Next, add the parsley sprigs, thyme, salt, pepper, bay leaf, and garlic and simmer covered for 1 hour. 
  5. Melt butter in a saucepan and saute the mushrooms until tender. then sprinkle with lemon juice. 
  6. Remove the chicken pieces from the pot and arrange them in a dish. 
  7. Strain the sauce and add the mushrooms to the sauce,then pour over the chicken. 
  8. Garnish with minced parsley and bread crumbs. 
  9. Serve with hot cooked pasta or rice.
  10. Enjoy!

I hope you all have an outstanding day and I will catch you all on the flip side. Remember... Happy blogging!