Chicken Marengo is more than just a recipe; it is a narrative of triumph and culinary ingenuity. Legend has it that after the Battle of Marengo, Napoleon's chef, faced with limited resources, created this dish using the ingredients he could find. The result was a flavorful and nutritious meal that has stood the test of time, embodying the essence of French cooking. At Health Craft, we understand the importance of honoring these culinary traditions while ensuring that our cooking methods promote health and well-being. Chef Charles Knight
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This historical dish aligns beautifully with contemporary healthy cooking methods. By choosing fresh, high-quality ingredients and healthier preparation techniques, you can create meals that are both delicious and nourishing. Chicken Marengo is a perfect example of how we can honor the past while embracing a healthier future.
We invite you to explore Health Craft's exceptional range of non-toxic cookware, designed to elevate your culinary endeavors. Experience the joy of cooking with quality tools that help preserve the traditions of beloved dishes like Chicken Marengo, while also supporting your health and wellness journey. Discover the perfect blend of history and innovation in your kitchen
PREPARATION: 45 minutes – Make 6 servings
EQUIPMENT: French chef knife, cutting board, Kitchen Machine food cutter, large sauté skillet
INGREDIENTS:
- 6 chicken thighs, skinned.
- 1 cup fresh mushrooms, sliced #4 blade (to slice, place sideways in the hopper)
- 4 green onions, chopped.
- 1 clove garlic, minced.
- ½ cup Chablis or other dry white wine
- 1 teaspoon fresh thyme chopped or ¼ teaspoon dried.
- 2 medium tomatoes cut into wedges.
- 1 tablespoon fresh parsley, chopped.
DIRECTIONS
Preheat the Large Skillet over medium-high heat to 375ᵒF, for about 3 minutes. Test the surface with a few water droplets. If the droplets bead up and dance across the surface, the pan is hot enough to brown the chicken and seal in the juices. Place the chicken in the pan; it will stick at first while browning. Cover the pan and open the vent. When the chicken loosens, about 5-7 minutes, turn it to brown on the other side. About 4-5 minutes. Test for doneness, remove chicken to serving platter.
Reduce to medium heat 275ᵒF. Add mushrooms to skillet, and sweat down, stirring for 2-3 minutes. Remove mushrooms and set aside.
Add onions and garlic to pan and sauté until tender, 4-5 minutes. Deglaze skillet with wine, stir in thyme, return the chicken to the pan, and bring to a simmer over low heat 210ᵒF, cover, close the vent, and cook 15-20 minutes.
Add tomatoes, return the mushrooms to the Skillet, cover, close the vent, and cook 2-3 minutes.
To Serve: Place chicken breasts in six individual serving bowls, spoon tomato and mushroom mixture over chicken, top with chopped parsley, and serve.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 136; Fat Grams 6; Carbohydrate Grams 3; Protein Grams 14; Cholesterol mg 49; Sodium mg 52.
THE POINT SYSTEM: Calorie Points 2; Protein Points 2; Fat Grams 6; Sodium Points 2; Fiber Points 0; Carbohydrate Points 0; Cholesterol Points 5.