Chicken Marengo

From Cook's Country | April​/May 2008

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: The bones add depth to the stew, and the skin browns and… read more

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: The bones add depth to the stew, and the skin browns and contributes even more flavor. Tasters didn’t think the crushed tomatoes added enough flavor, so we switched to fresher-tasting canned diced tomatoes, which can be roughly chopped in the food processor. A half cup of brandy adds a strong hit of flavor in the sauce. We liked kalamata olives in this recipe—adding them chopped at the outset allowed their briny taste to permeate the sauce. To prevent the chicken skin from becoming chewy during stewing, we made sure to have only enough sauce in the pot to come halfway up the chicken breasts as they cooked skin-side up.

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Serves 4

Since canned crushed tomatoes are often packed in a stale-tasting tomato sauce, we prefer to use drained diced tomatoes in this recipe. The tomatoes can be roughly chopped by hand or pulsed 3 or 4 times in a food processor.

Ingredients

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