Chicken Marengo

Name: Chicken Marengo
Yield: Serves 4
Cuisine: Europe, Italian
Ingredients: 4 , bone-in, skin-on split chicken breasts (about 3 pounds); , Salt and pepper; 1 tablespoon, extra-virgin olive oil; 1 , onion, chopped fine; 4 , garlic cloves, minced; 10 ounces, cremini or white mushrooms, sliced thin; 2 teaspoons, minced fresh thyme; 2 tablespoons, tomato paste; 1 (28-ounce) can, diced tomatoes, drained and roughly chopped (see note); 3/4 cup, low-sodium chicken broth; 1/2 cup, brandy; 1/4 cup, pitted kalamata olives, chopped fine; 1/4 teaspoon, red pepper flakes; 3 tablespoons, unsalted butter

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Appears in Cook's Country April/May 2008

This hearty stew has a colorful history that dates back to Napoleon. Over time this baroque recipe has become simpler but blander. Our recipe forgoes the canned soup base and instead builds flavor with rich ingredients like brandy, olives, and mushrooms.

SERVES4

TIME1½ hours

WHY THIS RECIPE WORKS

Over time, chicken Marengo recipes have become simpler but blander. We wanted our Chicken Marengo recipe to bring back bold flavors without extra effort. To do this, we used bone-in, skin-on chicken breasts in our Chicken Marengo recipe: Th...

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