Simple Marengo Chicken Feast

This tender chicken dish simmered in flavorful tomato sauce perfectly captures the essence of traditional French comfort food. The story goes that it was created for Napoleon Bonaparte after his victory at the Battle of Marengo in 1800, using whatever ingredients were available near the battlefield.

I first tried this dish during a stay at my grandma's house in southern France. She'd cook it every Sunday, and the amazing smell that filled the whole house is still one of my most treasured childhood memories.

Ingredients

Step-by-Step Directions

Getting the chicken ready:

Season your chicken thighs thoroughly with salt and pepper on both sides. Take your time to massage these seasonings into the meat for the best taste. Let the chicken sit at room temperature for 15 minutes so the meat relaxes and soaks up the flavors.

Browning the meat:

Heat up olive oil in a big heavy-bottomed pot over medium-high heat until it shimmers. Carefully place the chicken thighs skin-side down and don't move them for about 5 minutes until they turn golden brown. Flip and cook the other side for 3 minutes. This step builds that rich umami flavor that makes the whole sauce taste amazing. Take the chicken out and set aside on a plate.

Making the flavor base:

Using the same pot with all those tasty chicken bits, turn the heat down slightly and toss in the chopped onion. Cook for about 4 minutes, stirring now and then until the onions look clear and start to brown a little. Then add garlic and cook for another minute until it smells good but doesn't turn brown.

Building the sauce:

Pour in the diced tomatoes with their juice, then mix in the tomato paste until well combined. Add chicken broth, thyme, oregano, paprika, and bay leaf. Stir everything gently and bring to a gentle bubble. Let the sauce cook down for about 5 minutes so the flavors start to blend together.

Final cooking:

Put the chicken pieces back into the sauce along with any juices from the plate. Make sure the chicken sits partly in the sauce, skin facing up. Cover and turn heat to low. Let it simmer for 35 minutes or until the chicken gets super tender and pulls away from the bone easily. You can check by poking the thickest part with a knife tip - it should slide in without any resistance.

Finishing touches:

Take out the bay leaf. If you want a thicker sauce, let it simmer uncovered for another 5-10 minutes. Taste and add more salt or pepper if needed. Sprinkle lots of fresh chopped parsley on top just before serving to add freshness and color.

This meal always brings me back to Sunday dinners at my grandma's place in the south. She'd use fresh tomatoes from her garden in summer, which gave the sauce an incredible flavor. Even now, when I cook this dish, the smell instantly takes me back to her sunny kitchen.

Storage and Reheating

You can keep your chicken dish in the fridge for 3-4 days in an airtight container. When it's time to eat it again, put it in a pot over low heat and add a splash of broth if the sauce looks too thick. Cover and warm it up slowly until the chicken is hot all the way through.

The taste often gets better after sitting in the fridge overnight because all the spices and flavors have time to really soak into the sauce and meat. You can also freeze this meal for up to 3 months. Just thaw it in your fridge overnight before warming it up.

What to Serve With It

This chicken dish traditionally comes with potatoes, but it goes well with many other sides too. Try serving it with creamy mashed potatoes that soak up all that yummy sauce. Hot polenta or a nice rice pilaf work great as well.

For a complete meal, add a simple green salad with a light lemon and olive oil dressing. Don't forget a crusty baguette for soaking up the sauce - it's really the crown jewel of this dish!

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Story Behind the Dish

The legend says Napoleon Bonaparte always wanted hot meals even during his military campaigns. After his victory at Marengo in 1800, his chef Dunand had to get creative with whatever ingredients he could find: chicken, tomatoes, and whatever else he could gather from nearby farms.

Originally, the dish had crayfish and fried eggs, but these aren't in today's version. The traditional recipe also included mushrooms - you can add about 200g of sliced button mushrooms after cooking the onions if you want a more authentic version.

Frequently Asked Questions

→ How do I get golden, crispy chicken?

Heat olive oil on medium-high and avoid overcrowding the pan. Cook each side for around 4-5 minutes to get that golden touch.

→ Is there a substitute for chicken broth?

You can swap with water or vegetable broth for a lighter twist.

→ What if the sauce turns out too runny?

Let it simmer uncovered longer, or stir in a small amount of tomato paste for thickness.

→ What goes well with Marengo Chicken?

This dish pairs perfectly with rice, pasta, or even steamed potatoes.

→ Can I prepare this meal ahead of time?

Absolutely! Make it ahead and gently reheat before serving. The flavors get even better overnight.