Homemade Marengo Style Chicken

Name: Homemade Marengo Style Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 Portionen
Ingredients: 8 piece Chicken thighs; 8 piece Natural canned tomatoes (whole); 12 piece Mushrooms; 1 al gusto Croutons (bread in fried or baked tacos in the oven); 1 piece Onion (or 2 shallots); 75 ml Cognac; 2 clove Garlic; 200 ml White wine; 1 o dos hojas Bay leaf; 1 al gusto Salt; 1 al gusto Pepper; 2 tbsp Extra virgin olive oil to brown the chicken thighs; 1 piece Loaf bread to make homemade croutons

Casserole

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Cook Time

1 h

Servings

Difficulty

Medium

Prep Time

30 Min

Description

This Marengo style chicken is a comforting and flavorful dish, perfect for a family meal or a special dinner. The combination of tender chicken, homemade tomato sauce and fresh mushrooms is simply delicious. I have been preparing it for years and it is always a success. The key is to brown the chicken well at the beginning to give it a crispy touch and then let it cook slowly in the sauce so that it is juicy and full of flavor. Go ahead and try it, you will love it! It is also ideal to accompany with a good bread to dip in the sauce.

Ingredients (13 ingredients)

8 piece Chicken thighs
8 piece Natural canned tomatoes (whole)
12 piece Mushrooms
1 al gusto Croutons (bread in fried or baked tacos in the oven)
1 piece Onion (or 2 shallots)
75 ml Cognac
2 clove Garlic
200 ml White wine
1 o dos hojas Bay leaf
1 al gusto Salt
1 al gusto Pepper
2 tbsp Extra virgin olive oil to brown the chicken thighs
1 piece Loaf bread to make homemade croutons

Preparation (8 steps)

Brown the chicken

Heat two tablespoons of olive oil in a large skillet over medium heat. Season the chicken thighs with salt and pepper to taste. Cook the chicken thighs for 10 minutes skin-side down, until crispy and golden brown. Turn and cook for another 5 minutes. Set aside on a plate.

Prepare the croutons

Cut the bread into pieces to make the croutons. Put the bread pieces in the fat that the chicken has released and stir to soak. Reserve on a baking tray where we will toast them later while our chicken stew is cooking.

Chop onion and garlic

Thermomix® Setting

3 Seg./Speed 5

Put 1 onion (or 2 shallots) in the bowl and chop 3 seconds/speed 5. Add 2 cloves of garlic and chop 3 seconds/speed 7.

Sauté onion and garlic

Thermomix® Setting

3 min/248°F/Speed 1 120

Add the chopped onion and garlic to the bowl, along with the olive oil. Sauté for 3 minutes/120°C/speed 1.

180

Add tomato, wine, cognac and bay leaf

Thermomix® Setting

10 min/212°F/Speed 1 100

Add to the bowl 8 natural canned tomatoes (whole), 200 ml of white wine, 75 ml of cognac, 1 or 2 bay leaves, salt and pepper to taste. Program 10 minutes/100°C/speed 1. During this time, stir and break the tomatoes into large pieces by pressing them with a spoon.

600

Cook the sauce

Thermomix® Setting

10 min/194°F/Speed 1 90

Lower the temperature to 90°C and cook uncovered for 10 minutes/90°C/speed 1, until the sauce is reduced by half.

600

Bake chicken and croutons

Preheat the oven to 180°C. Cut the mushrooms and spread them on a baking sheet. Make room to distribute the chicken thighs that we had reserved. Pour the tomato sauce over the top. Put that tray in the lower area of the oven and put another with the croutons, in the middle area. Cook for 30 minutes so that the chicken is at its point, removing the croutons after twelve or fifteen minutes.

Serve

To serve this dish, put the croutons in a dish and spread the chicken on top of them, sprinkling everything generously with the sauce so that the bread absorbs it. Serve immediately so that it arrives at the table hot.