Tender Chicken Marengo in Savory Tomato Sauce
Tender Chicken Marengo in Savory Tomato Sauce
Equipment
- 1 large frying pan with lid,
- 1 Serving dish
- 1 strainer or sieve
Ingrediënten
- 4 boneless chicken breast slices
- 1 onion thinly sliced
- ½ cup olive oil 8 tablespoons
- ½ cup vinegar
- 2 garlic cloves crushed
- ½ cup fresh parsley chopped
- 1 can 14-16 oz tomato sauce
- 1 cup water or chicken stock
- 4 servings of rice
- Salt and pepper to taste
Optional:
- ½ teaspoon dried thyme
- 1 bay leaf
Instructies
Saute Chicken:
- In a large frying pan, heat olive oil over medium-high heat.
- Add chicken breast slices and thinly sliced onion.
- Saute until chicken is lightly browned on both sides and onion is softened.
Add Flavor:
- Pour in vinegar, crushed garlic, chopped parsley, and tomato sauce.
- Season with salt and pepper to taste.
- If using, add dried thyme and bay leaf for extra flavor.
Simmer:
- Add water or chicken stock to the frying pan.
- Cover and simmer over low heat for about 1 hour, or until the chicken is tender and cooked through.
Strain and Reduce Sauce:
- Once the chicken is cooked, remove it from the pan and set aside.
- Strain the sauce through a sieve or strainer to remove any solids.
- Return the strained sauce to the frying pan and simmer uncovered for an additional 5 minutes to reduce and thicken.
Serve:
- Place cooked rice in a serving dish.
- Arrange the chicken breast slices over the rice.
- Pour the reduced sauce over the chicken and rice.
Garnish:
- Garnish with additional chopped parsley if desired.
- Serve hot and enjoy!
Notes / Tips / Wine Advice:
Wine Pairing:
For this classic French dish, consider pairing it with a medium-bodied red wine such as a Merlot or a Pinot Noir. The fruity and earthy notes of these wines complement the rich tomato sauce and savory chicken flavors.Nutritional Information
Calories: 450 kcal | Carbohydrates: 25 g | Protein: 30 g | Fat: 25 g | Fiber: 3 g | Sugar: 5 g
