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

Main Courses
Europe
Italian
Poultry
Chicken

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.

SERVES 4

TIME 1½ hours

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