Poulet Marengo (Chicken Marengo)
Awesome Chicken Stew
2015-01-16 03:13:37
Nutrition Facts
Serving Size
3785g
Amount Per Serving
Calories 3882
Calories from Fat 1416
% Daily Value *
Total Fat 158g
243%
Saturated Fat 56g
282%
Trans Fat 2g
Polyunsaturated Fat 26g
Monounsaturated Fat 56g
Cholesterol 1729mg
576%
Sodium 5923mg
247%
Total Carbohydrates 155g
52%
Dietary Fiber 19g
77%
Sugars 28g
Protein 400g
Vitamin A
865%
Vitamin C
135%
Calcium
51%
Iron
140%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 lbs. boneless, skinless chicken thighs, halved crosswise and trimmed
- Kosher salt and pepper
- 3 slices bacon, chopped
- 1 lb. chicken wings, halved at joint
- 1 onion, chopped fine
- 1 celery rib, minced
- 2 garlic cloves, minced
- 2 teaspoons anchovy paste
- 1 teaspoon fresh thyme, minced
- 5 cups chicken broth
- 1 cup dry white wine, plus extra for seasoning
- 1 tablespoon soy sauce
- 3 tablespoons unsalted butter, cut into 3 pieces
- 1/3 cup flour
- 1 lb. small red potatoes, unpeeled, quartered
- 4 carrots, peeled and cut into 1/2-inch pieces
- 2 tablespoons chopped fresh parsley
Instructions
- Adjust oven rack to lower-middle position and heat oven to 325 degrees. Arrange chicken thighs on baking sheet and lightly season both sides with salt and pepper; cover with plastic wrap and set aside.
- Cook bacon in large Dutch oven over medium-low heat, stirring occasionally, until fat renders and bacon browns, 6 to 8 minutes. Using a slotted spoon, transfer bacon to medium bowl. Add chicken wings to pot, increase heat to medium, and cook until well browned on both sides, 10 to 12 minutes; transfer wings to bowl with bacon.
- Add onion, celery, garlic, anchovy paste, and thyme to fat in pot; cook, stirring occasionally, until dark fond forms on pan bottom, 2 to 4 minutes. Increase heat to high; stir in 1 cup broth, wine, and soy sauce, scraping up any browned bits, and bring to boil. Cook, stirring occasionally, until liquid evaporates and vegetables begin to sizzle again, 12 to 15 minutes. Add butter and stir to melt; sprinkle flour over vegetables and stir to combine. Gradually whisk in remaining 4 cups broth until smooth. Stir in wings and bacon, potatoes, and carrots; bring to simmer. Transfer to oven and cook, uncovered, for 30 minutes, stirring once halfway through cooking.
- Remove pot from oven. Use a wooden spoon to draw gravy up sides of pot and scrape browned fond into stew. Place over high heat, add thighs, and bring to simmer. Return pot to oven, uncovered, and continue to cook, stirring occasionally, until chicken is done and vegetables are tender, about 45 minutes longer.
- Discard wings and season stew with up to 2 tablespoons extra wine. Season with salt and pepper. Sprinkle with parsley, and serve.
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