© 2024 | http://angiesrecipes.blogspot.com
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© 2024 | http://angiesrecipes.blogspot.com
A classic one pot chicken dish with juicy chicken legs, tomatoes, porcini mushrooms and optional Brussels sprouts from French cuisine. Traditionally it's garnished with a fried egg and crawfish. I happened to have some hard-boiled eggs left, so I just used it as the garnish. Leave out the Brussels sprouts or use more mushrooms instead if you prefer. Perfect for a warming, moreish family meal.
Chicken Marengo was one of Napoleon's favorites and is named after the Battle of Marengo on June 14, 1800, in which Napoleon turned a near defeat into a victory and thus secured his control of Italy.
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- Season the chicken all over with salt. Soak porcini in hot chicken broth and set aside.
- Heat the chicken schmaltz in a large skillet over medium-high heat. Once hot, add the chicken legs, skin sides down. Cook until golden brown, about 5-7 minutes, then flip and cook until browned, about 3 minutes more. Transfer the chicken to an oven safe dish.
- Lower the heat to medium. Add the chopped anchovies and sprouts to the fat and cook, stirring, until softened, about 5 minutes. Add the garlic, thyme sprigs, and bay leaf and cook, stirring, until fragrant, about 2 minutes more. Meanwhile preheat the oven to 180C/350F.
- Now pour in chicken broth together with the porcini, chopped tomatoes and black olives. Bring to a boil over high heat. Pour the sauce over the chicken and bake in the middle of the hot oven for 30 minutes until chicken legs are golden brown and cooked through.
- Garnish with chopped parsley and hard-boiled eggs. Enjoy it with some homemade bread or pasta.
© 2024 | http://angiesrecipes.blogspot.com
This is indeed a classic recipe, looks so juicy and tasty. Happy new week Angie.
ReplyDeleteTomatoes in the background drew my attention, they are so expensive here these days, like you can buy three kg of bananas for a kg of tomatoes.
ReplyDeleteAngies o frango está bem apetitoso, desejo uma ótima semana pra você bjs.
ReplyDeleteWhat a wonderful combination of textures and flavors. Looks wonderful!
ReplyDeleteMuy buena receta, es una comida completa en un solo plato. Una combinación exquisita.
ReplyDelete...another fabulous way to enjoy chicken!
ReplyDeleteLooks really wonderful. We’ll give this a try for sure.
ReplyDeleteLooks like a yummy chicken recipe! Take care, enjoy your day and have a great week ahead.
ReplyDeleteYummy
ReplyDeleteIt looks fantastic!!....a classic to another level!!......Abrazotes, Marcela
ReplyDeleteOttimo pollo con i cavoletti, li adoro!
ReplyDeletej'adooore!!! bisous
ReplyDeleteQuite a different take on the dish than I've encountered before but it sounds very tasty indeed. Love the addition of anchovies in particular. Umami bomb!
ReplyDeleteLooks lovely Angie and Chicken Legs are good to eat.
ReplyDeleteAll the best Jan
Fantastic! Thank you Angie :)
ReplyDeletethis is like a fancy traybake Angie! They seem to be all the rage at the moment. I usually make mine with lemons and sumac and pomegranate molasses etc. This dish sounds great! Hubby doesn't like bones so it's boneless thighs for us :)
ReplyDeleteThat looks like some very happy chicken!
ReplyDeleteThat is so beautiful
ReplyDeleteGracias por receta. Te mando un beso
ReplyDeleteBeautifully cooked and delicious looking chicken!
ReplyDeleteOooo this sounds SO good. I may have to try making this one day. And love the history tidbits.
ReplyDeleteAllie of
www.allienyc.com
That looks delicious.
ReplyDeleteSuch a hearty meal!
ReplyDeleteTandy (Lavender and Lime) https://tandysinclair.com
I have everything oh hand and could easily make this in a couple of days. Sounds delicious.
ReplyDeleteOtra manera diferente y rica de disfrutar la carne de pollo y en especial los muslos que saben más sabrosos.
ReplyDeleteMuchas gracias querida Angie!
Tengas linda semana!🤗
Looks and sounds wonderful, Angie.
ReplyDeleteI haven't eaten chicken marengo in a long time, I need to rectify that. Your recipe looks delicious Angie. Pauline (Happy retirees kitchen)
ReplyDeleteLove the veg with this. Amazing meal💛💛💛💛💛
ReplyDeleteWonderful presentation! I would love to try this one pot wonder❤️💛❤️💛
ReplyDeleteIt looks delicious, recipe bookmarked and will try it very soon. Thanks Angie. Have a good day, Diane
ReplyDeleteThis dish looks so delicious with the variety of flavours and textures. I bet the house smelled wonderful as you made this dish.
ReplyDeleteIt looks so hearty! I like the idea of the egg on it :-D
ReplyDeleteIt looks very nice!
ReplyDeleteLove the anchovies and olives in this. The sauce must be delicious!
ReplyDeletewow buonissimo!
ReplyDeleteIt looks really flavorful and delicious.
ReplyDeleteLooks good and delicious.
ReplyDeleteAnother good chicken recipe with many flavors around, I love that.
ReplyDeleteOhhhhh this sounds so good. I love all of the ingredients. Great photos!
ReplyDeleteHTTP://www.chefmimiblog.com
Love all the ingredients I bet this is fabulous!
ReplyDeleteI've heard of this dish but wasn't familiar with how you actually made it. It looks tasty. Hope you're having a great week.
ReplyDeleteHi Angie, Great looking chicken dish! My wife could eat my share of the olives. Take Care, Big Daddy Dave
ReplyDeleteIt looks delicious, although I would leave out the anchovies (since I'm allergic to them!)
ReplyDeleteJulia x
https://www.thevelvetrunway.com/
I had an elderly friend who used to love making this for dinner parties -- it has so many wonderful flavors. I never knew the association with Napoleon!
ReplyDeleteThe combination of ingredients here, from anchovies to black olives, really showcases the complexity of French cuisine, and I bet this dish would be incredible served with some crusty homemade bread or pasta to soak up all the sauce.
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