American cuisine

Easy

Chicken Marengo

Name: Chicken Marengo
Prep time: 30 min
Cook time: 1 hr
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: American Chinese-Huaiyang French
Ingredients: Chicken Seasoning; 31 oz. Chicken; 2 tsp. Black Pepper; 1 piece Leek; 2 leaves Bay Leaf; 3 stalks Parsley Stalk; 3 pieces Basil; 1 tbsp. Olive Oil; 1/2 tbsp. Olive Oil 【Mushroom Saute】; 16½ oz. Baby Bella Mushrooms; 1 medium Shallots, Minced; 4 medium Garlic Cloves; 1 tbsp. Tomato Paste; 1/2 cup White Wine; 14 oz. Canned Crushed Tomatoes; 2 medium Tomato; 2½ cup Chicken Stock; 2 medium Garlic Cloves 【Garlic Bread】; 2 tbsp. Parsley Leaves 【For Baguette Bread】; 3 oz. Baguette Bread; 1 tbsp. Extra Virgin Olive Oil; 1/4 tsp. Black Pepper 【For Baguette Bread】; 1/3 ounce Gruyère Cheese 【Baguette Before Baking】; 1/2 tbsp. Gruyère Cheese 【Baguette During Baking】; 7½ oz. Macaroni Pasta; 23 tbsp. Drained Pasta Water; 1/3 cup Cheddar Cheese Powder; 3/4 cup Heavy Cream; 1½ oz. Parsley; 1 tbsp. Gruyère Cheese

Chef Naeim Darzi

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Chicken Marengo quickly became Napoleon’s favorite dish after his chef created it with few ingredients found in Marengo, Italy after a long battle.This classic dish was originally served with fried eggs and crayfish. Here Chef Naeim is serving it with the good old mac and cheese right out of the box. Thus, making it the ultimate home-style comfort food!

Recipe

PRE TIME: 30 min

COOKING TIME: 1 hr

TOTAL TIME: 1 hr 30 min

4 SERVING

Ingredients:

Chicken Seasoning
31 oz. Chicken
2 tsp. Black Pepper
1 piece Leek
2 leaves Bay Leaf
3 stalks Parsley Stalk
3 pieces Basil
1 tbsp. Olive Oil
1/2 tbsp. Olive Oil 【Mushroom Saute】
16½ oz. Baby Bella Mushrooms
1 medium Shallots, Minced
4 medium Garlic Cloves
1 tbsp. Tomato Paste
1/2 cup White Wine
14 oz. Canned Crushed Tomatoes
2 medium Tomato
2½ cup Chicken Stock
2 medium Garlic Cloves 【Garlic Bread】
2 tbsp. Parsley Leaves 【For Baguette Bread】
3 oz. Baguette Bread
1 tbsp. Extra Virgin Olive Oil
1/4 tsp. Black Pepper 【For Baguette Bread】
1/3 ounce Gruyère Cheese 【Baguette Before Baking】
1/2 tbsp. Gruyère Cheese 【Baguette During Baking】
7½ oz. Macaroni Pasta
23 tbsp. Drained Pasta Water
1/3 cup Cheddar Cheese Powder
3/4 cup Heavy Cream
1½ oz. Parsley
1 tbsp. Gruyère Cheese
1/2 tsp. White Vinegar
For Baguette Bread Garnish
1/2 tbsp. Gruyère Cheese

Directions:

Step 1

Prep by mincing the shallot, finely chopping 4 garlic cloves, and dice the 2 tomatoes. Season the chicken with salt and pepper on both sides.

Step 2

Take the leek and place bay leaves, parsley stalks, thyme, basil inside and fold it over.

Step 3

Wrap butcher's twine around the leek and tie off to make a bouquet garni.

Step 4

Heat 1 tablespoon of olive oil in a skillet or Dutch oven on medium-high heat. Place the chicken skin side down in the skillet. Brown for 4 to 6 minutes on each side. Remove and set aside.

Step 5

Discard the excess fat from the skillet, add 1/2 tablespoon of olive oil, then add in mushrooms, a pinch of salt. Cook until its moisture has fully evaporated.

Step 6

Add 1 finely minced shallot. Cook for 2 to 3 minutes. Add 4 cloves of finely chopped garlic and tomato paste. Saute for another 2 minutes.

Step 7

Deglaze the skillet with white wine and add the canned crushed tomatoes as well as fresh diced tomatoes, add chicken stock.

Step 8

Place the chicken back in, also add in the bouquet garni made earlier. Cook covered for 1 hour or until the chicken is tender.

Step 9

Slice 2 cloves of garlic and cover with a plastic wrap on top of a cutting board.

Step 10

Using a meat mallet, pound it until the garlic turns into a paste, scrape off the garlic paste with a spatula, then finely chop the parsley leaves.

Step 11

Preheat the oven to 300°F / 150°C. Cut a baguette into evenly squared pieces, add to a mixing bowl, In the bowl, add finely chopped parsley, garlic paste, a pinch of salt, 1 tablespoon of extra virgin olive oil, and 1/4 teaspoon of black pepper, and 1 1/2 tablespoon of grated gruyère cheese and mix well.

Step 12

Bake for 15 minutes and then move the croutons around, and add another 1/2 tablespoon of grated gruyère cheese. Bake for another 10 to 15 minutes or until the croutons are crunchy. Take out of the oven and set aside.

Step 13

Fill a medium saucepan with water, season with a pinch of salt and bring it to a boil, then add the macaroni and cook for 6-8 minutes until it's very “al dente.”

Step 14

Strain the macaroni over a large bowl and reserve the starchy pasta liquid for later use.

Step 15

Return cooked macaroni into the saucepan, add 2-3 tablespoons of the starchy pasta liquid, cheddar cheese powder, heavy cream, cook over low heat and constantly stir until the mixture becomes very creamy, finish off with 1 tablespoon of grated gruyère cheese and turn off the heat.

Step 16

Remove the chicken from the skillet and set aside. Add 2 pinches of salt and 1/2 teaspoon of white vinegar to the sauce, and cook until it's reduced by one-third.

Step 17