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Chicken in Marengo Sauce

Source of Recipe


Adapted from "Sauces: Classical & Contemporary Sauce Making"






List of Ingredients



• 4 large chicken thighs with skin
  
• 3 Tbsp flour
  
• 1 Tbsp olive oil
  
• 1/8 tsp salt
  
• Freshly ground black pepper
  
• 1/4 lb. cremini or shiitake mushrooms, trimmed, cleaned and sliced
  
• 1/4 cup finely minced shallots
  
• 1 small clove garlic, peeled and minced
  
• 1/2 cup dry white wine or reduced-sodium and fat chicken broth
  
• 1 can (14-1/2 ounces) peeled and diced tomatoes, undrained
  
• 1/3 cup water or chicken broth
  
• 1/4 lb. mixed olives, pitted
  
• 2 Tbsp finely chopped Italian parsley
  






Instructions



1. Heat oven to 350º F. Either remove the skin from the chicken completely or trim excess skin and fat from the underside of the thighs. Dredge in flour, shake off the excess, and set aside. (Reserve 1 teaspoon of the flour.)
   
   
2. Heat a 10-inch skillet over medium-high heat. Pour oil into pan. When hot, place chicken, skin-side down and brown well, about 4 minutes. Turn and cook another 4 minutes. Transfer chicken to a small baking pan and season with salt and pepper. Place in oven and bake 20 minutes, or until cooked through.
   
   
3. Meanwhile, place skillet back on medium-high heat. Put mushrooms, shallots and garlic into pan and stir 1 minute. Deglaze pan with wine or broth, scraping up the brown bits on the bottom. Whisk the reserved teaspoon flour into a little of the juice of the tomatoes. Pour the tomatoes with juices, the water or broth, and the flour mixture into pan and bring to a boil, stirring well. Reduce heat and simmer 15 minutes.
   
   
4. Put olives into sauce and simmer 5 minutes. Taste and adjust seasonings, if necessary. Stir in parsley. The sauce can be spooned over the whole pieces of chicken. Or slice the chicken from the bone, put back in the sauce, and simmer gently for a few minutes to blend the flavors.
   
   Makes 4 servings.