Chicken Marengo
A rustic French dish made with chicken, garlic, tomatoes, and cognac, traditionally served with fried bread and eggs.
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- •Chicken pieces
- •Olive oil
- •Salt
- •Black pepper
- •2 Garlic cloves
- •Cognac
- •1/2 can Diced tomatoes
- •Mushrooms
- •BreadCut into large pieces for frying
- •Eggs
- 1
Brown chicken pieces in olive oil over medium to high heat for 10 minutes.
10 min
- 2
Add water to deglaze and create a basic stock. Reserve the stock.
5 min
- 3
Cook chicken pieces again in olive oil, adding salt and pepper. Cook for 5 minutes on each side.
10 min
- 4
Remove chicken and reserve. Add garlic to the pan and cook briefly.
2 min
- 5
Add cognac to deglaze, then add reserved stock and reduce.
5 min
- 6
Add diced tomatoes and return chicken to the pan. Cook on low heat for 10-12 minutes.
12 min
- 7
Pan-fry mushrooms with salt and pepper until golden. Reserve.
5 min
- 8
Fry bread pieces in olive oil until golden. Reserve.
5 min
- 9
Fry eggs in olive oil until cooked through.
5 min
- 10
Serve chicken with sauce, mushrooms, fried bread, and a fried egg on top.
5 min
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