The Week's Fancy Pants Meal: Chicken Marengo
Was going through my list of YouTube Cooking Channels looking for recipes, and came across this one for Chicken Marengo from Tasting History. I had to adapt it a bit for my diet, but didn't think too much of it. I might have been wrong.
Instead of using two drumsticks and two bone-in thighs, I used boneless thigh, mainly for nutritional measuring reasons (I don't eat the bones, so I have to weigh tthe chicken without the bones and that gets messy).
Following his instructions, things went a little wierd. Maybe because I was using boneless chicken (or Max's stove is a little weak), the chicken overcooked a bit. Not burned, but certainly harder on the outside than I'd like.
On top of that, my sauce was FAR darker than expected, and with everything I threw into it...it was fairly flavorless. And straining that sauce was a pain.
Maybe it's me using a different cut of chicken, but I'm not a fan of this. Sad, really, cause this is likely also my last Fancy Pants meal for a while. I'm likely losing my apartment at the end of the year (I've got a place to stay after that, so don't you worry about Ol' Jenn), and I need to start burning up all my frozen food without buying new ingredients.
If I make something good, though, I'll let you know.
# Chicken Marengo
Tasting History with Max Miller
5.0 servings
1.0 pound chicken thigh
3.5 oz olive oil
0.5 tsp salt
0.25 tsp pepper
2.0 whole shallots (peeled)
1.0 clove garlic
1.0 whole bay leaf
1.0 sprig thyme
55.0 grams fresh parsley
0.3333333333333333 cup flour
2.0 cups beef broth
8.0 oz button mushrooms (sliced)
1 - Heat the oil in a large pan over medium high heat.
2 - Add the chicken, making sure that the pieces don’t overlap, then sprinkle with salt and pepper.
3 - Add the shallots, garlic, bay leaf, parsley, and thyme, then set the lid on the pan and let it fry for 10 minutes.
4 - After 10 minutes, turn the chicken over, then cover again and cook for another 10 minutes.
5 - Turn the chicken one last time, cover, and cook for 5 more minutes.
6 - When the chicken is cooked, remove it to a plate and cover it so it stays warm.
7 - Remove the shallots and larger pieces of herbs. Keep them nearby because we’ll be adding them back in just a second.
8 - Stir the flour into the hot oil to make a roux.
9 - Continue to cook and stir for a couple of minutes, then add the herbs and shallots back in.
10 - Cook for another couple of minutes or until the roux is golden brown.
11 - Add the beef broth and use a wooden spoon to scrape up any brown bits that stay stuck to the bottom of the pan.
12 - Bring it to a simmer, then stir constantly for 10 minutes.
13 - Strain the sauce through a conical strainer (or a plain mesh strainer if that’s what you have). If the sauce splits, add a couple tablespoons of water, set it over low heat, and stir until you have a nice smooth sauce again.
14 - If you’re using the mushrooms, sauté them in a bit of oil until they’re cooked.
15 - Arrange the chicken in a dish, pour the sauce over it, garnish with the mushrooms, and serve it forth.
Makes 5 servings at ~400 calories per serving.
Calories 427
Total Fat 32g
Total Carbohydrates 10g
Protein 19g
