French Chicken Marengo

🇫🇷 France

Servings: 4-6 people Prep: 15 minutes Cook: 50 minutes Total: 50 minutes

Ingredients

6 chicken thighs, bone-in, skin-on
Salt and pepper, to season
1/3 cup (42g) all-purpose flour
2 tbsp (28.5g) unsalted butter
2 tbsp (30ml) extra virgin olive oil
1 large onion, peeled and diced
2 garlic cloves, peeled and minced
7-8 sprigs flat leaf parsley, stemmed and chopped
3/4 cup (185ml) dry white wine
3/4 cup (185ml) chicken stock
1 can (796ml/28fl oz) whole tomatoes, diced (about 12 plum tomatoes), juice reserved
1 tsp fresh orange zest
16 cremini mushrooms (300g), sliced

About 30 minutes before cooking, remove chicken thighs from the fridge, rinse, and pat dry thoroughly. Let sit at room temperature.
Season chicken thighs with salt and pepper on both sides. Dredge each thigh in flour to coat evenly.
Melt butter in a large frying pan over medium heat. Cook chicken thighs 7-8 minutes per side until golden and crisp. Transfer to a plate and cover with foil to keep warm.
Add olive oil to the same pan with diced onion, garlic, and parsley. Cook 2-3 minutes over medium heat, stirring occasionally, until onion is translucent.
Pour in white wine and chicken stock, scraping up any browned bits from the pan.
Stir in diced tomatoes with their juice. Bring to a simmer over medium-high heat, then nestle chicken into the sauce. Reduce heat to medium-low and simmer uncovered for 30 minutes.
Stir in orange zest and mushrooms. Simmer 10 more minutes until mushrooms are cooked through. Adjust seasoning to taste.
Serve immediately over white rice with green beans.