Chicken Marengo

Chicken Marengo

6 to 10 chicken thighs, with skin and bone in (one for each guest)

1 thinly sliced yellow onion

1/2 cup Spirits & Spice Don Carlos Extra Virgin Olive Oil

1/2 cup dry white wine (I used Lima Vinho Verde)

2 crushed and chopped garlic cloves

1 bay leaf

Fresh parsley

2, 14.5 oz cans of diced tomatoes

1 cup of prepared Chicken stock—heated

2 Tbsp. Spirits & Spice Herbes de Provence

1/2 cup of pearl onions, pealed

Kosher Salt to taste

Spirits & Spice Garlic Pepper to taste

3 Tbsp. Spirits & Spice Garlic & Butter Extra Virgin Olive Oil

1 lb sliced mushrooms

2 tsp. Spirits & Spice Calamansi Balsamic

1/4 cup sliced black olives

1 jigger of Spirits & Spice Spanish Solera Brandy

Fresh parsley

Serve with rice, noodles or mashed potatoes

 

Prepare the pearl onions by cutting off the bottom of each pearl onion and then placing them in boiling water for 5 seconds. Remove and then squeeze the tops and the onions will pop out of their skins. Set aside. 

In a large iron casserole dish, heat the Don Carlos EVOO over medium heat and add the thinly sliced onions. Cook the onions until they are shiny. Remove the onions to a separate dish— you will use these later. Then place the chicken thighs in the casserole dish (that still has a lot of oil in the bottom), skin side down. Brown the chicken thighs until most of the fat from the skin is rendered out (you will now have more fat/oil in the casserole dish), remove the chicken thighs from the casserole dish. Add in the onions you cooked in the oil, tomatoes, hot chicken stock, Herbes de Provence, bay leaf, white wine, garlic, and 1/2 cup of fresh parsley. Remove the skin from the chicken thighs and add back into your sauce. Cover and bring to a simmer and then lower the heat to low and simmer for about an hour.

Remove the chicken thighs from the casserole and set aside. Remove the bay leaf and throw that away. Taste the sauce and season as necessary with the Kosher Salt and the Garlic Pepper. Remove the casserole dish from the heat and using an immersion blender, blend the sauce until it is one consistency. Return the chicken thighs to the sauce. Return the casserole dish to a low heat and cover.

In a sauté pan, heat the Garlic & Butter EVOO over medium heat and use it to sauté the mushrooms and pearl onions until the mushrooms are browned. At the very end, add the Calamansi and sauté for another minute. 

Add the mushroom/pearl mixture to the sauce with chicken and add a jigger of brandy and the sliced black olives. Stir. Return to heat for at least 10 minutes. I would have all of this done before our guests arrive and then it can be served whenever our guests are ready to eat. 

Serve over rice, noodles or mashed potatoes.

From the kitchen of Kim Wiess, owner of Spirits & Spice

 


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