Rooster Marengo
Rooster Marengo is a French-inspired recipe with golden pan-seared rooster breasts topped with juicy tomatoes and mushrooms. It’s saucy, a bit of spicy, and a complete lot of scrumptious!
Should you love this rooster recipe, strive my simple coq au vin, pan-fried rooster paillard, and saucy rooster Dijon, subsequent.
This Rooster 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.
Rooster Marengo is a French-inspired rooster dinner loaded with taste and a touch of spice, excellent for winter cooking. Are you aware that Dominican dance, the Merengue? That’s what your tastebuds will likely be doing after a chew of Rooster Marengo! 💃
Why Is It Known as Rooster Marengo?
I little little bit of Googling reveals that Rooster 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 seemingly story is that it was invented in Paris by a chef honoring Napoleon’s win. Both approach, it’s no surprise this rooster has stood the check of time. It’s saucy, scrumptious, and simply spicy sufficient to maintain you wanting extra.
Substances You’ll Want
Rooster 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 below are some notes on what you’ll want. Scroll all the way down to the recipe card for a printable elements record with the total recipe quantities and particulars.
- Olive Oil – Additional virgin olive oil, or comparable, for pan-searing the rooster.
- Rooster – I make this recipe with boneless, skinless rooster breasts. Any sort 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 at liberty to adapt the quantity of cayenne pepper to style. You too can go away it out when you’re delicate to spice.
- Onion and Garlic – Diced yellow onion, however shallots additionally work properly 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.
- Rooster Broth – I wish to prepare dinner with low-sodium rooster broth or inventory. Vegetable inventory is an efficient substitute.
- Mushrooms – These could be any kind of mushroom you’d like. White button mushrooms, Child Bella mushrooms, or brown mushrooms are all good selections. Slice them up earlier than you begin.
- Flour – All-purpose flour helps to thicken the sauce. You possibly can 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 best way to Make Rooster Marengo
It doesn’t take a lot to drag off some severely saucy tomato magic on this Rooster Marengo recipe. Should you needed to, you may 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). Observe the step-by-step right here:
- Prepare 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 aspect, till it’s golden and cooked by way of. See my range high rooster breasts recipe for searing ideas.
- 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 convey 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 high, and serve!
Get a Head Begin
A straightforward strategy to reduce down on prep time and have dinner on the desk quicker is to prepare dinner the rooster forward of time. I’ve made Rooster 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 whilst you whip up the tomato mushroom sauce. Function normal, 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. Rooster is cooked when the inner temperature reads 165ºF.
- Adapt the warmth. This rooster recipe has a refined but spicy warmth because of the cayenne pepper. Should you’re not one for spice, it’s superb to skip it. Then again, when you like your rooster Marengo on the fiery aspect, amp up the cayenne, add chili flakes, or cube up recent chilies to simmer within the sauce. You too can strive canned fire-roasted tomatoes rather than common diced tomatoes.
- Substitute the broth with wine. Generally, I wish to go half and half with rooster broth and purple wine for a richer taste within the sauce. I like to recommend a dry purple, like Cabernet Sauvignon or Pinot Noir, or dry sherry. You too can fully substitute the broth with wine when you want.
- Make it briny. Strive a variation of this recipe known as Rooster Provençal, cooked with purple wine, capers, black olives, and anchovies. You may also like this baked rooster marbella.
Serving Solutions
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 aspect. I’ve additionally served this rooster at dinner events with a giant pot of French bouillabaisse to share with the desk.
Most nights, I serve juicy rooster Marengo with an additional aspect of veggies, like steamed broccoli or roasted asparagus, and fluffy dinner rolls to take in the leftover sauce. Lighten issues up with a recent Caesar salad, and take a look at a slice of pear cake for a candy end.
The best way to Retailer and Reheat Rooster
- Refrigerate. Leftover rooster Marengo could 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, nevertheless it’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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Prepare dinner the rooster. Warmth 1 tablespoon olive oil over medium warmth in a nonstick heavy-bottomed skillet. Add the rooster to the recent oil and prepare dinner till the sides are opaque, about 10 minutes. Flip to the opposite aspect, cowl the pan, decrease the warmth, and prepare dinner for an additional 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 convey 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 regulate 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 data is an estimate and supplied as courtesy. Values might range in line with the elements and instruments used. Please use your most well-liked dietary calculator for extra detailed data.
