Braised Chicken with Tomato and Mushrooms — Poulet Marengo
The Napoleonic campaign classic, chicken pan-braised with tomato, mushrooms, white wine and brandy, topped with a crisp fried egg and crouton.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat chicken thighs dry, season with 1.5 tsp salt and 0.5 tsp pepper, dust lightly with 2 tsp flour. Quarter 300g mushrooms. Finely chop 2 shallots and 4 garlic cloves. Chop 2 tbsp parsley. Brush baguette slices with 2 tsp oil. Halve 1 garlic clove for rubbing.
Sear
Heat 3 tbsp olive oil in a large heavy pan over medium-high heat. Sear chicken thighs skin-side down 7–8 minutes until deep golden, flip and sear 3–4 minutes, transfer to a plate. Internal temperature should reach 75°C.
Saute
Reduce to medium, add remaining 3 tbsp oil and mushrooms, cook 5–6 minutes until golden and liquid evaporates. Add shallots and chopped garlic, sauté 2–3 minutes until soft and fragrant.
Build
Off heat, add 4 tbsp brandy, return to flame and reduce 30 seconds until flames subside. Stir in 2 tsp tomato paste, cook 1 minute, pour in 160ml wine and scrape base clean. Add 300g tinned tomatoes, 240ml stock, bay leaves, and thyme sprigs.
Braise
Return chicken thighs skin-side up with any juices, simmer uncovered 22–25 minutes over medium heat until chicken is cooked through and sauce is glossy. While chicken braises, toast baguette slices at 200°C for 4–5 minutes until pale golden, rub warm with halved garlic.
Fry
Melt 16g butter in a small non-stick pan over medium heat, crack in 2 eggs and fry 2–3 minutes until whites are set and yolks remain runny.
Plate
Discard bay leaves and thyme sprigs, scatter parsley over chicken. Mound 160g cooked rice on each plate, top with chicken thighs, mushrooms, and sauce. Lean garlic crouton against chicken, slide fried egg on top, scatter basil, and serve immediately.
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