Poulet à la Marengo (Napoleon's Chicken Marengo)

Ingredients

• 1.5 lbs Chicken legs and thighs (Bone-in, skin-on preferred; about 6-8 pieces)
• 100 ml Olive oil (About 7 Tbsp; use a good quality for best flavor)
• 0.5 tsp Salt
• 0.25 tsp Black pepper (Freshly ground preferred)
• 2 whole Shallots (Peeled but left whole)
• 1 clove Garlic (Peeled, left whole)
• 1 whole Bay leaf
• 1 sprig Fresh thyme
• 1 bunch Fresh parsley (Small bunch, tied if possible)
• 40 grams All-purpose flour (About 1/3 cup)
• 500 ml Beef broth (About 2 cups; low sodium preferred)
• 150 grams Mushrooms (optional) (Button or cremini; for garnish)

Instructions

1. Prep the chicken and aromatics

   Pat chicken pieces dry with paper towels. Peel the shallots and garlic, leaving them whole. Tie parsley into a small bundle if desired.

   Time: PT5M

2. Brown the chicken

   Add all the olive oil to a large sauté pan and heat over medium-high heat. Place chicken pieces in the pan, skin side down, ensuring they do not overlap.

   Time: PT2M

   Temperature: Medium-high heat

3. Add aromatics and seasoning

   Sprinkle salt and pepper over the chicken. Add whole shallots, garlic, bay leaf, thyme, and parsley to the pan, nestling them among the chicken pieces.

   Time: PT2M

4. Fry chicken covered (first side)

   Cover the pan with a lid. Fry chicken for 10 minutes without disturbing.

   Time: PT10M

   Temperature: Medium-high heat

5. Turn chicken and fry (second side)

   Remove lid, turn chicken pieces over, replace lid, and fry for another 10 minutes.

   Time: PT10M

   Temperature: Medium-high heat

6. Final fry uncovered

   Remove lid, turn chicken once more, and fry uncovered for 5 minutes until chicken is cooked through and golden.

   Time: PT5M

   Temperature: Medium-high heat

7. Remove chicken and aromatics

   Transfer chicken to a platter and cover to keep warm. Remove shallots and large herb pieces; set aside for sauce.

   Time: PT2M

8. Make the roux

   With oil still hot, add flour to the pan. Stir constantly to form a roux, cooking for 2 minutes.

   Time: PT2M

   Temperature: Medium heat

9. Add aromatics back and cook roux

   Return shallots and herbs to the pan. Continue stirring and cook for another 2 minutes until roux is golden brown.

   Time: PT2M

   Temperature: Medium heat

10. Deglaze and simmer sauce

    Pour in beef broth, scraping up any browned bits from the pan. Bring to a simmer, stirring constantly.

    Time: PT2M

    Temperature: Medium-high heat

11. Simmer and thicken sauce

    Reduce heat to low and simmer sauce, stirring frequently, for 10 minutes until thickened.

    Time: PT10M

    Temperature: Low heat

12. Strain the sauce

    Pour sauce through a fine mesh strainer or chinois into a bowl, discarding solids.

    Time: PT2M

13. Optional: Sauté mushrooms

    If using, slice mushrooms and sauté in a small skillet with a little olive oil over medium-high heat until golden, about 5 minutes.

    Time: PT5M

    Temperature: Medium-high heat

14. Assemble and serve

    Arrange chicken on a serving platter. Pour sauce over the chicken. Garnish with sautéed mushrooms if desired. Serve immediately.

    Time: PT1M

15. Cleanup

    Wash all used pans, utensils, strainer, and serving dishes. Wipe down stovetop and counters.

    Time: PT10M

Nutrition Facts

Calories

480

Protein

32g

Carbohydrates

12g

Fat

32g

Fiber

2g