4 Step Chicken Marengo Recipes

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FLEXIBLE 4-STEP CHICKEN FOR FAMILY AND COMPANY - RUSTIC LEMON-ONION CHICKEN



Flexible 4-Step Chicken for Family and Company - Rustic Lemon-Onion Chicken image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

4 boneless, skinless chicken breast halves, sliced in half crossways (butterflied, cut all the way through)
1 teaspoon dried thyme, plus 1 small bunch fresh thyme, leaves chopped
Salt and freshly ground black pepper
4 tablespoons olive oil
1/4 cup all-purpose flour
1 red onion, thinly sliced
1/4 cup white wine, optional
1 cup chicken broth
3 lemons, juiced
1 to 2 tablespoons butter
Spinach "bed", recipe follows
1 bag pre-washed fresh spinach
3 tablespoons water
1 tablespoon butter
1 lemon, juiced
Salt and freshly ground black pepper

Steps:

  • Season chicken with dried thyme and salt and pepper. Heat a large saute pan over medium heat and add the oil. Dredge the chicken in flour, add to the hot oil and saute until cooked through. Set chicken aside to rest on plate tented with foil.
  • In same saute pan, over low heat, add onions and fresh thyme and cook until aromatic.
  • In a measuring cup, measure out wine, if using, and broth, and add the lemon juice. Turn the heat up to high, and deglaze the pan with the broth mixture until starting to reduce.
  • Remove the pan from the heat and finish the sauce by whisking in butter. Season with salt and pepper, to taste.
  • Place a bed of cooked spinach on a serving platter, top with the chicken. Spoon the sauce over the chicken and serve.
  • Spinach "bed":
  • Microwave spinach in a microwave-proof dish with a few tablespoons of water on high for 5 to 6 minutes, or until hot. Drain, and toss with butter, lemon juice, and salt and pepper, to taste.
  • The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

CHICKEN MARENGO



Chicken Marengo image

In the middle of June 1800, Napoleon Bonaparte's troops were engaged in battle with Austrian forces near the small village of Marengo in northern Italy. The battle was fierce, or so the legend has it, and Napoleon, of course, emerged victorious. And hungry. He asked his chef to prepare a meal quickly and the cook scoured the countryside looking for foods to prepare. He scurried around and discovered a chicken, olive oil, tomatoes, herbs, eggs and crawfish. Within minutes, a fire was started and the chef prepared a quick sauté of the chicken with tomatoes, oil and herbs. It is said that he garnished the dish before serving it with a fried egg and crawfish. In my version, the chicken, cut into serving pieces, is simply browned in a little olive oil (I add a touch of butter to give it flavor) on both sides. I then prefer to add sliced mushrooms (there are those who declare that truffles were among the original ingredients), seasonings, wine, tomatoes and parsley and cook covered until done, about 10 minutes longer.

Provided by Pierre Franey

Categories     poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

1 3-pound chicken cut into serving pieces
Salt to taste, if desired
Freshly ground pepper, to taste
2 tablespoons butter
2 tablespoons olive oil
1 1/2 cups thinly sliced mushrooms (about 1/2 pound)
1/2 cup finely chopped onion
1/2 teaspoon finely minced garlic
1 bay leaf
2 sprigs fresh thyme or 1/2 teaspoon dried
1/2 cup dry white wine
2 cups cored and cubed red ripe tomatoes, or use canned tomatoes
1/4 cup tomato paste
1/2 cup chicken broth
2 sprigs fresh parsley

Steps:

  • Sprinkle the chicken with salt and pepper to taste.
  • Heat the butter and oil in a heavy skillet over medium-high heat. Add the chicken pieces skin-side down. Cook until golden brown on one side, about five minutes. Turn the pieces and cook on the other side about two minutes. Pour off the fat from the skillet.
  • Scatter the mushrooms over the chicken. Stir to distribute. Add the onion, garlic, bay leaf and thyme and cook about 5 minutes.
  • Add the wine and scrape the bottom of the skillet with a wooden spoon to dissolve the brown particles that cling to the bottom of the pan. Add the tomatoes, tomato paste, chicken broth and parsley. Bring to the boil. Cover and cook 10 minutes. Serve with rice and a tossed green salad.

Nutrition Facts : @context http, Calories 703, UnsaturatedFat 30 grams, Carbohydrate 15 grams, Fat 48 grams, Fiber 5 grams, Protein 48 grams, SaturatedFat 15 grams, Sodium 1465 milligrams, Sugar 8 grams, TransFat 0 grams

CHICKEN MARENGO



Chicken Marengo image

Make and share this Chicken Marengo recipe from Food.com.

Provided by evelynathens

Categories     Chicken

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 14

4 lbs chicken, cut into serving pieces
flour
2 tablespoons butter
2 tablespoons olive oil
1/2 lb button mushroom
4 small onions, quartered
1 cup drained canned tomato
1 cup chicken broth
1/2 cup pitted black olives
1 small green bell pepper, cut into strips
2 cloves garlic, minced
1 1/2 tablespoons lemon juice or 1 1/2 tablespoons dry white wine
1/4 teaspoon allspice
buttered rice

Steps:

  • Wash chicken pieces and pat dry.
  • Season chicken and dredge in flour, shaking off excess.
  • Heat oil and butter in large skillet over medium-high heat.
  • Brown chicken pieces, a few at a time, then remove to a side plate as they are browned and continue with other pieces, adding more oil and butter if necessary.
  • Quickly brown mushrooms, then remove to a side plate.
  • Add onions to pan and cook over medium-low heat for 5 minutes.
  • Stir in broth.
  • Add tomatoes, green pepper, olives, garlic and allspice; simmer for 3-4 minutes.
  • Return chicken to pan; cover and simmer for 25-30 minutes, or until tender.
  • Arrange chicken on platter and keep warm in oven.
  • Stir lemon juice into mixture in pan, add mushrooms and bring to the boil.
  • Boil until reduced by half.
  • Pour over chicken and serve.

CHICKEN MARENGO



Chicken Marengo image

Categories     Chicken     Mushroom     Tomato     Bake     Sauté     Dinner     Red Wine     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 13

4 (6-ounce) skinless boneless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
3 large portabella mushrooms, stems and gills discarded and caps thinly sliced
1 small shallot, finely chopped
1 garlic clove, minced
1/2 teaspoon dried thyme, crumbled
1/2 cup dry red wine
1 (14- to 15-ounce) can whole tomatoes, drained and chopped
1/2 cup beef or veal demi-glace*
1/2 cup water

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Pat chicken dry, then combine flour, salt, and pepper in a large sealable plastic bag and add chicken. Seal bag and shake to coat, then remove chicken, knocking off excess flour. Arrange in 1 layer on a plate.
  • Heat oil in a 12-inch heavy ovenproof skillet over moderately high heat until hot but not smoking, then sauté chicken, smooth sides down, until golden, about 2 minutes. Turn over and sauté 1 minute more. Scatter mushrooms around chicken and transfer skillet to oven, then bake, uncovered, until chicken is just cooked through, 5 to 10 minutes.
  • Transfer chicken to a plate, then add shallot, garlic, and thyme to skillet (handle will be hot) and sauté over moderately high heat, stirring, 1 minute. Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute. Add tomatoes, demi-glace, and water and simmer until mushrooms are tender and sauce is reduced by half, about 4 minutes. Season with pepper.
  • Return chicken to skillet and simmer, turning, about 1 minute.
  • *Available at specialty foods shops. You can also buy Demi-Glace Gold and reconstitute according to package instruction - specialty foods shops and More Than Gourmet (800-860-9385).

CHICKEN MARENGO



Chicken Marengo image

Try a chicken casserole with a difference and whip up this version with mushrooms, olives, tomato and parsley

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 8

1 tbsp olive oil
300g pack cup mushroom , halved
4 chicken legs , skin removed
500g jar garlic & herb passata
1 chicken stock cube
100g pitted black kalamata olive
chopped parsley , to serve (optional)
pasta and a salad, or mash and green veg, to serve (optional)

Steps:

  • Heat the oil in a large flameproof casserole dish and stir-fry the mushrooms until they start to soften. Add the chicken legs and cook briefly on each side to colour them a little.
  • Pour in the passata, crumble in the stock cube and stir in the olives. Season with black pepper - you shouldn't need salt. Cover and simmer for 40 mins until the chicken is tender. Sprinkle with parsley and serve with pasta and a salad, or mash and green veg, if you like.

Nutrition Facts : Calories 326 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 1.4 milligram of sodium

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