Chicken Marengo
From Cook's Country
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.
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.
The recipe you requested is for
Members Only.
Start Your 14-Day Free Trial Membership
Every Recipe. Every Rating. Every Video from
Every Magazine & Every Episode!
- 8 years of Cook’s Country Foolproof Recipes
- Complete Cook’s Country TV Video Library
- 2,900+ Equipment Ratings and Ingredient Taste Tests
- Step-by-Step Technique Photos
- Save Favorites, Create Menus, Print Shopping Lists
-
TASTE TEST
Chicken Broth -
EQUIPMENT
Dutch Ovens -
TASTE TEST
Supermarket Extra-Virgin Olive Oils -
TASTE TEST
Tomato Paste
