CookEat Recipe
Chicken Marengo
Chicken joints browned in butter and oil, braised with white wine and broth, and finished with a little parsley and lemon.
Method
Steps
Step 1
Gather the ingredients: 1 young chicken, about 1.2 kg, cut into large joints with neck and feet excluded; 30 g butter; 1 tablespoon olive oil; Salt and black pepper to taste; 1 small pinch grated nutmeg; 1 level tablespoon plain flour; 100 ml dry white wine; About 300 ml prepared chicken broth, added as needed; 1 small pinch finely chopped parsley; Juice of 1/2 lemon.
Step 2
Put the butter and olive oil in a wide heavy sauté pan. Add the chicken joints without rinsing them and season with salt, pepper and the small pinch of nutmeg. Brown the pieces on both sides over moderate heat, about 15–20 minutes.
Step 3
Carefully drain away the excess cooking fat into a heat-safe container. Sprinkle the level tablespoon flour over the chicken and stir briefly. Add the 100 ml white wine, scraping the pan gently to loosen its browned juices.
Step 4
Add enough broth to keep a shallow pool around the pieces. Cover and simmer slowly, turning occasionally, until each joint is fully cooked to 74°C, about 35–50 minutes depending on size. Add small amounts of broth if needed to prevent drying.
Step 5
Just before removing the pan from the heat, scatter in the small pinch of chopped parsley. Transfer the chicken and sauce to a platter, squeeze the half-lemon over it and serve hot.
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