Chicken Marengo with Tarragon Infused Olive Oil

Chicken Marengo is a French savory dish so named for being the dinner that Napoléon Bonaparte feasted on after the Battle of Marengo. Modern versions of this recipe include browning pieces of chicken and slowly baking them in a tomato sauce made with chopped tomatoes, garlic, wine, black olives and fresh herbs. It’s the winter months and we don’t always have fresh tarragon readily available, however our organic tarragon extra virgin olive oil is infused with the fresh herb so it made it very easy. The chicken pieces are flavored once as they are browned in the tarragon olive oil and a second time as the remaining olive oil is used in the savory sauce. This is often made with chicken on the bone but the boneless, skinless thighs we used worked perfectly.

INGREDIENTS

• 6 pieces (about 2 pounds) of boneless, skinless chicken thighs
• ¾ cup flour
• 2 teaspoons of salt
• 1 teaspoon of fresh black pepper
• ¼ cup plus 2 tablespoons Olive This! Organic Tarragon Olive Oil, divided
• 2 tablespoons butter
• 1 cup dry white wine
• 2  cans (14.5 ounces) diced tomatoes, drained
• 2 cloves of garlic, minced or pressed through a garlic press
• 1  can (6 ounces) black olives, very coarsely chopped
• ½ pound of sliced mushrooms

DIRECTIONS

Wash and dry chicken pieces.  Preheat oven to 375 degrees F.

Whisk together the flour, salt and pepper.  Heat ¼ cup of the Tarragon olive oil and the butter in a large skillet until shimmering but not smoking.

Dredge the chicken in the flour mixture and in two batches brown both sides of the chicken in the skillet. Place the cooked chicken into a large casserole dish. Do not discard the flour mixture.

Using the same skillet, add the remaining 2 tablespoons of olive oil and reduce to medium heat. Add the minced garlic and stir until fragrant, about 30 seconds. Add remaining flour mixture and stir until thick, about another 30-45 seconds.

Add wine and combine; heat until slightly bubbling. Add tomatoes and mushrooms and stir well.

Pour mixture over browned pieces of chicken in casserole.

Top with chopped black olives. Cover with foil and bake until chicken is cooked through and tender, about 45 minutes.

Sprinkle with chopped parsley and serve the chicken Marengo immediately. Enjoy!

SERVES 5-6

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