Chef’s Nectar, “ Chicken Marengo” Awesome !💐😋👌

One of my favorite dish, Chicken Marengo is a French dish named after the battle of Marengo ! a victory for Napoleon. Traditionally the dish is served with a garnish of fried eggs and shrimp or crawfish; however, more recipes today, such as this one, usually omit these ingredients. it’s a flavorful combination of boneless chicken breasts, tomatoes, mushrooms, and some wine. The chicken is simmered to perfection with the vegetables and sauce, and the dish takes no more than one hour to prepare and cook. Serve this tasty chicken and tomato dish with hot cooked pasta or noodles and a salad for a fabulous per you choice and likings ❤️👌😘

Ingredients for making the Chicken Morengo

  • 1 1/2 pounds boneless chicken breasts (sliced)
  • 1/3 cup all-purpose flour
  • 3 to 4 tablespoons extra virgin olive oil
  • 1 large sliced onion
  • 1/2 sweet sliced bell pepper
  • 2 tablespoons butter
  • 8 ounces sliced mushrooms
  • 2 pressed garlic cloves
  • 1/2 cup dry white wine
  • 1 cup chicken stock (preferably no-sodium or low-sodium)
  • 1 (14 1/2-ounce) can diced tomatoes
  • 1/2 lemon juice
  • 2 tablespoons tomato paste
  • 3 sprigs parsley
  • 1 bay leaf
  • Salt to taste
  • 1/4 teaspoon freshly ground black pepper
  • For Garnishing – 2 tablespoons fresh chopped parsley

Method of making

  • Put the chicken and flour in a food storage bag and shake to coat the pieces thoroughly and keep aside.
  • In the skillet over medium heat, sauté the onions and sliced bell pepper, in 2 to 3 tablespoons of the olive oil until translucent, Keep a side.
  • Add the remaining 2 to 3 tablespoons olive oil to the pan and heat over medium heat. Add the coated chicken to the pan and sauté, turning frequently, until browned. Remove the chicken to a plate and set aside.
  • Add the butter to the pan and heat over medium-low heat. Add the mushrooms and sauté until tender and lightly browned–about 3 to 4 minutes.
  • Add the garlic and continue cooking for a minute until it get sweat.
  • Pour the wine into the pan and cook until almost evaporated.
  • Add the chicken stock, tomatoes, lemon juice, and tomato paste. Blend well and bring to a boil.
  • Add the chicken and vegetables back to the pan along with the parsley sprigs and bay leaf. Taste and add salt and pepper, as needed.
  • Reduce the heat to low. Cover the pan and simmer for about 10 minutes, or until the chicken is thoroughly cooked.
  • Remove the bay leaf and parsley sprigs from the sauce.
  • Spoon chicken mixture into a serving dish and garnish with fresh chopped parsley.
  • You can accompanied with hot cooked pasta, egg noodles, or rice as per your preferences. ❤️ this exotic dish👍👍😘

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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