CHICKEN MARENGO
6 to 8 servings
According to legend, this braise was served to Napoleon after he had fasted through his victorious battle at Marengo. The dish, composed of ingredients sourced from the nearby countryside, was such a success that Napoleon’s chef had to prepare it after every subsequent battle. We like to serve this with cooked white beans or couscous.
Have ready:
- 3 ½ to 4 pounds bone-in chicken parts, preferably thighs
Season with:
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
Heat in a Dutch oven over medium-high heat:
- 2 tablespoons olive oil
Add the chicken in batches, without crowding, and cook, turning once, until golden, about 5 minutes each side. Transfer to a plate. Reduce the heat to medium and add to the fat in the pot:
- 1 medium onion, thinly sliced
Cook, stirring, until softened, 6 to 8 minutes. Return the chicken pieces to the pot along with:
- One 14 ½-ounce can diced tomatoes
- 1 cup chicken stock or broth
- ½ cup dry white wine or additional stock or broth
- (2 tablespoons brandy)
- 2 garlic cloves, minced
- 1 bay leaf
- 4 sprigs parsley
- ½ teaspoon dried thyme
Cover and simmer until tender, about 30 minutes.
While the chicken cooks, melt in a large skillet over medium heat:
- 4 tablespoons (½ stick) butter
Add and sauté until starting to soften, about 5 minutes:
- 20 pearl onions, peeled
Stir in and cook until they release their juices:
- 1 pound mushrooms, sliced
Take the skillet off the heat. When the chicken is done, transfer it to a platter. Remove the bay leaf and parsley sprigs, then bring the sauce to a boil and reduce it for about 5 minutes. Season to taste with:
- Salt and black pepper
Stir the mushrooms and onions into the sauce along with:
- 1 cup pitted black olives, such as Kalamata
- 2 tablespoons lemon juice
Serve the chicken with the sauce and vegetables. Garnish with:
- Chopped parsley