Mary Berry Chicken Marengo (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 boneless chicken thighs
02 -
2 tablespoons olive oil
03 -
1 onion, finely chopped
04 -
2 garlic cloves, minced
05 -
400g (14 oz) canned tomatoes
06 -
150ml (5 fl oz) white wine
07 -
200ml (7 fl oz) chicken stock
08 -
1 bay leaf
09 -
1 teaspoon dried thyme
10 -
Salt and pepper, to taste
11 -
Fresh parsley, for garnish
# Instructions:
01 -
Season the chicken thighs with salt and pepper on both sides to enhance their flavor.
02 -
Heat olive oil in a large frying pan over medium heat. Add the chicken thighs and brown for about 5 minutes on each side until golden. Remove and set aside.
03 -
In the same pan, add the finely chopped onion and minced garlic. Cook until softened and fragrant, about 3-4 minutes, stirring occasionally.
04 -
Pour in the canned tomatoes and white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan – these add wonderful flavor to your sauce.
05 -
Add the chicken stock, bay leaf, and dried thyme to the pan. Stir everything together to combine the flavors.
06 -
Return the browned chicken thighs to the pan, nestling them into the sauce. Cover the pan and simmer gently on low heat for 30-35 minutes until the chicken is completely cooked through and tender.
07 -
Remove the bay leaf from the sauce. Taste and adjust seasoning with salt and pepper as needed. Sprinkle with freshly chopped parsley before serving warm with your favorite side dishes.
# Notes:
01 -
This classic Mary Berry recipe creates a hearty, rustic dish where tender chicken thighs are bathed in a rich tomato and wine sauce.
02 -
The dish was inspired by Napoleon's chef who created it after the Battle of Marengo, using ingredients he could find locally.
03 -
For a complete meal, serve with crusty bread, rice, or mashed potatoes to soak up the delicious sauce.