Chicken Marengo sounds good, but too damned hot! [View all]

4 to 6 servings

Ingredients
8 (about 3 pounds) bone-in, skin-on chicken thighs
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
4 cloves garlic, chopped
1 yellow onion, diced
8 ounces cremini mushrooms, sliced
1 tablespoon fresh thyme leaves
2 bay leaves
1 cup dry white wine
1 cup chicken broth
1 (15-ounce) can diced tomatoes and their liquid
2 tablespoons chopped fresh parsley, for serving
1 pound cooked pasta or 2 cups cooked rice, for serving

Season and flour the chicken thighs:
Pat the chicken thighs dry with paper towels, then sprinkle them all over with the salt and pepper.

Add the flour to a shallow dish. Dredge the seasoned chicken thighs in the flour, making sure they are lightly coated on all sides.

Sear the chicken thighs:
Heat the olive oil in a large Dutch oven over medium heat. When the oil begins to shimmer, add the chicken thighs to the pot, skin side down. Let them sear without moving until they are well browned and can easily release from the bottom of the pot, 3 to 5 minutes. Use a pair of tongs to flip the thighs over and sear until the thighs are a bit browned on the bottom, about 2 more minutes. Transfer the seared chicken to a dish and don’t wipe out the pot. The chicken will not be cooked through.

Simple Tip!
If your pot is not big enough to fit all of the chicken thighs, brown the thighs in 2 batches.

Sauté the garlic, onions, and mushrooms:
Add the garlic, onion, and mushrooms to the pot. Sauté until the mushrooms have given up all of their liquid and the onions are just beginning to brown, about 5 minutes. Add the thyme and bay leaves and sauté until aromatic, another minute.

Add the wine, broth, and tomatoes:
Add the white wine to the sautéed vegetables. Using a wooden spoon, scrape up any browned bits from the bottom of the pot. Let the wine come up to a simmer and reduce until the liquid has mostly evaporated, 6 to 8 minutes. Add the chicken broth and tomatoes and stir to combine.

Finish cooking the chicken and serve:
Return the chicken to the pot, nestling the thighs in with the vegetables. Let the sauce come up to a simmer, then turn the heat down to medium-low. Simmer, uncovered, until the sauce has thickened and the chicken is cooked through, 40 to 50 minutes. The chicken thighs should register at least 165°F in the thickest part without touching the bone.

Top the chicken with the parsley and serve with pasta or rice.

The chicken will keep, refrigerated, in a tightly lidded container for 3 to 4 days.