Chicken Marengo

01Method

1. 1

   Pat the chicken thighs thoroughly dry using paper towels, then coat them evenly with salt and pepper. Spread the flour in a shallow dish and dredge each thigh through it until lightly covered on all sides.

2. 2

   Pour the olive oil into a large Dutch oven and place over medium heat. Once the oil shimmers, lay the chicken thighs skin-side down in the pot. Allow them to brown undisturbed until the skin releases easily from the pan, about 3 to 5 minutes. Flip with tongs and brown the other side for roughly 2 minutes. Remove the partially cooked chicken to a plate, leaving the fat and fond in the pot.

3. 3

   Add the garlic, onion, and mushrooms to the pot. Cook, stirring occasionally, until the mushrooms have released all their moisture and the onions begin to take on color, about 5 minutes. Stir in the thyme and bay leaves and cook for another minute until fragrant.

4. 4

   Pour the white wine into the pot and use a wooden spoon to scrape up all the caramelized bits from the bottom. Bring to a simmer and cook until the wine has largely cooked off, 6 to 8 minutes. Add the chicken broth and tomatoes, stirring everything together.

5. 5

   Nestle the chicken thighs back into the pot among the vegetables. Bring the sauce to a gentle simmer, then reduce the heat to medium-low. Cook uncovered until the sauce has reduced and thickened and the chicken registers at least 165°F in the thickest part away from the bone, 40 to 50 minutes. Scatter parsley over the top and serve alongside pasta or rice.