Rooster Marengo is a French-inspired recipe with golden pan-seared rooster breasts topped with juicy tomatoes and mushrooms. It’s saucy, a little bit spicy, and a complete lot of scrumptious!
Should you love this rooster recipe, attempt 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 few week afterward.
Rooster Marengo is a French-inspired rooster dinner loaded with taste and a touch of spice, good for winter cooking. Have you learnt that Dominican dance, the Merengue? That’s what your tastebuds will likely be doing after a chunk 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 possible story is that it was invented in Paris by a chef honoring Napoleon’s win. Both manner, 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.
Elements You’ll Want
Rooster Marengo is a bit just like the French relative of rooster cacciatore. The tomato mushroom sauce on this recipe wants only a few simple elements, and it packs loads of taste onto a plate. Listed here are some notes on what you’ll want. Scroll right down to the recipe card for a printable elements listing with the complete recipe quantities and particulars.
- Olive Oil – Additional virgin olive oil, or related, for pan-searing the rooster.
- Rooster – I make this recipe with boneless, skinless rooster breasts. Any form of rooster will work, boneless or bone-in, breasts or thighs. Bone-in rooster takes a bit longer to cook dinner.
- Cayenne Pepper – For that signature spicy Marengo kick. Be happy to adapt the quantity of cayenne pepper to style. You may as well go away it out in the event you’re delicate to spice.
- Onion and Garlic – Diced yellow onion, however shallots additionally work effectively right here, and I used freshly minced garlic.
- Tomatoes – A simple shortcut is canned diced tomatoes, together with the juices. I really like the sweeter taste of San Marzano tomatoes.
- Rooster Broth – I wish to cook dinner with low-sodium rooster broth or inventory. Vegetable inventory is an efficient substitute.
- Mushrooms – These could be any sort 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’ll be able to substitute the flour with ½ the quantity of cornstarch if wanted.
- Contemporary Herbs – For a garnish, I like to make use of contemporary basil sliced into ribbons and chopped parsley.
The right way to Make Rooster Marengo
It doesn’t take a lot to drag off some critically saucy tomato magic on this Rooster Marengo recipe. Should you wished to, you might even make it a one-pan meal and cook dinner the rooster and tomato mushroom sauce in the identical skillet (rooster first, then the sauce). Observe the step-by-step right here:
- Cook 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 via. See my range high rooster breasts recipe for searing suggestions.
- 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 produce the sauce to a low simmer. Place the lid over the pan and cook 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. Organize your seared rooster on a serving platter. Spoon the saucy tomatoes and mushrooms over high, and serve!
Get a Head Begin
A simple method to minimize down on prep time and have dinner on the desk sooner is to cook dinner the rooster forward of time. I’ve made Rooster Marengo a couple of 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 regular, 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 interior temperature reads 165ºF.
- Adapt the warmth. This rooster recipe has a refined but spicy warmth due to the cayenne pepper. Should you’re not one for spice, it’s high-quality to skip it. Then again, in the event you like your rooster Marengo on the fiery aspect, amp up the cayenne, add chili flakes, or cube up contemporary chilies to simmer within the sauce. You may as well attempt canned fire-roasted tomatoes instead of common diced tomatoes.
- Substitute the broth with wine. Generally, I wish to go half and half with rooster broth and pink wine for a richer taste within the sauce. I like to recommend a dry pink, like Cabernet Sauvignon or Pinot Noir, or dry sherry. You may as well utterly substitute the broth with wine in the event you desire.
- Make it briny. Strive a variation of this recipe known as Rooster Provençal, cooked with pink wine, capers, black olives, and anchovies. You may additionally like this baked rooster marbella.
Serving Recommendations
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 absorb the leftover sauce. Lighten issues up with a contemporary Caesar salad, and check out a slice of pear cake for a candy end.
The right 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, however 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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Cook 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 cook dinner till the perimeters are opaque, about 10 minutes. Flip to the opposite aspect, cowl the pan, decrease the warmth, and cook dinner for one more 8 to 10 minutes, or till carried out. 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 cook dinner for 3 minutes. Stir in garlic and proceed to cook 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 produce to a boil. Decrease to a simmer, cowl the pot, and proceed to cook 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 utterly mixed. Cowl with the lid and proceed to cook 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. High 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 information is an estimate and offered as courtesy. Values could range based on the elements and instruments used. Please use your most popular dietary calculator for extra detailed information.
