Hen Marengo is a French-inspired recipe with golden pan-seared rooster breasts topped with juicy tomatoes and mushrooms. It’s saucy, somewhat spicy, and an entire lot of scrumptious!
For those who love this rooster recipe, strive my simple coq au vin, pan-fried rooster paillard, and saucy rooster Dijon, subsequent.
This Hen Marengo recipe has completely seasoned, pan-seared rooster breasts completed off with a heaping pile of juicy tomatoes and mushrooms. I’ve been making this dish since I traveled to New York Metropolis years in the past on a running a blog journey hosted by Hunt’s Tomatoes. Whereas there, I used to be SO impressed, I feel I cooked with tomatoes for a couple of week afterward.
Hen Marengo is a French-inspired rooster dinner loaded with taste and a touch of spice, good for winter cooking. Are you aware that Dominican dance, the Merengue? That’s what your tastebuds will probably be doing after a chunk of Hen Marengo! 💃
Why Is It Known as Hen Marengo?
I little little bit of Googling reveals that Hen Marengo was named after the Battle of Marengo, received by Napolean within the 1800’s. Some say that the recipe originated again then. The extra possible story is that it was invented in Paris by a chef honoring Napoleon’s win. Both method, it’s no surprise this rooster has stood the take a look at of time. It’s saucy, scrumptious, and simply spicy sufficient to maintain you wanting extra.
Components You’ll Want
Hen Marengo is a bit just like the French relative of rooster cacciatore. The tomato mushroom sauce on this recipe wants just some simple elements, and it packs loads of taste onto a plate. Listed here are some notes on what you’ll want. Scroll all the way down to the recipe card for a printable elements record with the complete recipe quantities and particulars.
- Olive Oil – Additional virgin olive oil, or comparable, for pan-searing the rooster.
- Hen – I make this recipe with boneless, skinless rooster breasts. Any form of rooster will work, boneless or bone-in, breasts or thighs. Bone-in rooster takes a bit longer to prepare dinner.
- Cayenne Pepper – For that signature spicy Marengo kick. Be happy to adapt the quantity of cayenne pepper to style. You may as well go away it out should you’re delicate to spice.
- Onion and Garlic – Diced yellow onion, however shallots additionally work nicely right here, and I used freshly minced garlic.
- Tomatoes – A straightforward shortcut is canned diced tomatoes, together with the juices. I really like the sweeter taste of San Marzano tomatoes.
- Hen Broth – I prefer to prepare dinner with low-sodium rooster broth or inventory. Vegetable inventory is an efficient substitute.
- Mushrooms – These may be any sort of mushroom you’d like. White button mushrooms, Child Bella mushrooms, or brown mushrooms are all good decisions. Slice them up earlier than you begin.
- Flour – All-purpose flour helps to thicken the sauce. You’ll be able to substitute the flour with ½ the quantity of cornstarch if wanted.
- Recent Herbs – For a garnish, I like to make use of recent basil sliced into ribbons and chopped parsley.
The way to Make Hen Marengo
It doesn’t take a lot to tug off some significantly saucy tomato magic on this Hen Marengo recipe. For those who wished to, you can even make it a one-pan meal and prepare dinner the rooster and tomato mushroom sauce in the identical skillet (rooster first, then the sauce). Comply with the step-by-step right here:
- Cook dinner the rooster. Coat the rooster breasts on all sides with cayenne pepper, salt, and pepper. Then, sear the rooster in a sizzling pan with oil, about 10 minutes per facet, till it’s golden and cooked via. See my range prime rooster breasts recipe for searing suggestions.
- Make the sauce. Subsequent, get your onions sautéeing in a lidded skillet, and stir within the garlic. Add the tomatoes and rooster broth, then season to style and produce the sauce to a low simmer. Place the lid over the pan and prepare dinner for quarter-hour.
- End it up. Whisk the flour into the sauce, cowl once more, and let that simmer and thicken for five minutes. Lastly, stir within the basil and parsley, and take the pan off the warmth.
- Serve. Prepare your seared rooster on a serving platter. Spoon the saucy tomatoes and mushrooms over prime, and serve!
Get a Head Begin
A straightforward approach to minimize down on prep time and have dinner on the desk sooner is to prepare dinner the rooster forward of time. I’ve made Hen Marengo just a few instances when I’ve leftover baked rooster breasts within the fridge. On this case, merely reheat the rooster within the pan or oven when you whip up the tomato mushroom sauce. Function standard, and voilà!
Suggestions and Variations
- Don’t overcook the rooster. Use an instant-read thermometer to take the temperature of the rooster on the thickest a part of the breast. Hen is cooked when the inner temperature reads 165ºF.
- Adapt the warmth. This rooster recipe has a delicate but spicy warmth due to the cayenne pepper. For those who’re not one for spice, it’s high quality to skip it. Then again, should you like your rooster Marengo on the fiery facet, amp up the cayenne, add chili flakes, or cube up recent chilies to simmer within the sauce. You may as well strive canned fire-roasted tomatoes instead of common diced tomatoes.
- Exchange the broth with wine. Generally, I prefer to go half and half with rooster broth and pink wine for a richer taste within the sauce. I like to recommend a dry pink, like Cabernet Sauvignon or Pinot Noir, or dry sherry. You may as well fully substitute the broth with wine should you want.
- Make it briny. Attempt a variation of this recipe known as Hen Provençal, cooked with pink wine, capers, black olives, and anchovies. You may additionally like this baked rooster marbella.
Serving Recommendations
Conventional rooster Marengo recipes name for crayfish and fried egg as a garnish. I go away these out of this weeknight-ready model. If you wish to go the genuine route, you possibly can completely fry up an egg and end off this dish with lobster on the facet. I’ve additionally served this rooster at dinner events with an enormous pot of French bouillabaisse to share with the desk.
Most nights, I serve juicy rooster Marengo with an additional facet of veggies, like steamed broccoli or roasted asparagus, and fluffy dinner rolls to absorb the leftover sauce. Lighten issues up with a recent Caesar salad, and check out a slice of pear cake for a candy end.
The way to Retailer and Reheat Hen
- Refrigerate. Leftover rooster Marengo may be saved with the sauce in an hermetic container within the fridge for as much as 3 days.
- Reheat. Heat the rooster in a skillet or the oven till it’s sizzling all through. I all the time discover leftover rooster will get a bit rubbery when it’s reheated within the microwave, but it surely’ll work in a pinch.
- Freeze. Retailer the cooled rooster in a freezer-safe container and freeze it for as much as 2 months. Thaw it within the fridge in a single day earlier than reheating.
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Prep the rooster. Season rooster breasts with cayenne pepper, salt, and black pepper on all sides.
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Cook dinner the rooster. Warmth 1 tablespoon olive oil over medium warmth in a nonstick heavy-bottomed skillet. Add the rooster to the new oil and prepare dinner till the sides are opaque, about 10 minutes. Flip to the opposite facet, cowl the pan, decrease the warmth, and prepare dinner for one more 8 to 10 minutes, or till achieved. Then, set them apart.
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Sauté. Within the meantime, warmth 2 tablespoons olive oil over medium-high warmth in a big skillet. Add onions and prepare dinner for 3 minutes. Stir in garlic and proceed to prepare dinner for 20 to 30 seconds, or till aromatic.
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Make the sauce. Add tomatoes and rooster broth; season with salt and pepper and produce to a boil. Decrease to a simmer, cowl the pot, and proceed to prepare dinner for quarter-hour.
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Add mushrooms. Take away the lid and add the sliced mushrooms.
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Thicken the sauce. Add the flour and stir till fully mixed. Cowl with the lid and proceed to prepare dinner for five extra minutes to thicken.
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End it up. Stir in basil and parsley, and take the pot off the warmth. Style for seasonings and alter accordingly.
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Serve. Switch the ready rooster breasts to a serving plate. Prime the rooster with the ready sauce, and serve.
Serving: 5ounces | Energy: 254kcal | Carbohydrates: 9.8g | Protein: 26.3g | Fats: 12.8g | Saturated Fats: 1.9g | Ldl cholesterol: 65mg | Sodium: 286.1mg | Fiber: 2g | Sugar: 2g
Dietary information is an estimate and supplied as courtesy. Values might fluctuate in line with the elements and instruments used. Please use your most well-liked dietary calculator for extra detailed information.
