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Gluten-Free Chicken Marengo Recipe

By: Gillian on October 31, 2012

Chicken Marengo is a French dish named after the meal that Napoléon Bonaparte had after the Battle of Marengo. Napoléon typically went into battle on an empty stomach and was very hungry afterwards. His chef Dunand then had to create a dish with whatever ingredients were available at the time. Napoléon enjoyed the meal and considered it lucky because he had won the battle. Next time you’re battling what to have for dinner, give this gluten-free Chicken Marengo recipe a try! It works very well with a side of mashed potato.

4 chicken thighs
4 Tbs vegetable oil
2 strips of bacon, chopped
1 onion, skinned and chopped
1 stick of celery, chopped
2 carrots, peeled and chopped
1 cup of chicken stock (gluten-free)
1 can (15-oz.) diced tomatoes
4 oz. mushrooms, sliced
2 Tbs dry sherry
1/4 tsp dried thyme
1 bay leaf
Salt & pepper
1 1/2 Tbs cornstarch
1/4 cup water
Fresh parsley, chopped finely for garnish

Gluten-Free Chicken Marengo RecipeHeat the oil in a large saucepan over medium-high heat. Fry the chicken for about 5 minutes until golden-brown on all sides; remove to a plate. Fry the bacon, onion, celery and carrots for about 5 minutes until golden-brown; remove to a bowl. Pour off any excess oil from the pan. Add the chicken stock and heat to a boil. Add the cooked vegetables, tomatoes, mushrooms, and sherry, thyme and bay leaf; season with salt and pepper. Add the chicken thighs and stir. Bring to a boil and then reduce to a simmer; cover and cook for about 1 hour until the meat is tender, with occasional stirring. Remove the bay leaf. Mix the cornstarch with the water to make a slurry; add this to the pan with stirring and bring to a boil (More cornstarch slurry can be made and added if further thickening is needed). Adjust seasoning to taste, if needed, with salt and pepper. Serve the chicken thighs with the sauce and sprinkle with the chopped parsley.

4 servings

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