This Rooster Marengo recipe has completely seasoned, pan-seared hen 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 couple of week afterward. 

Rooster Marengo is a French-inspired hen 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 shall be doing after a chew of Rooster Marengo! 💃

Components You’ll Want

Rooster Marengo is a bit just like the French relative of hen cacciatore. The tomato mushroom sauce on this recipe wants only a few simple elements, and it packs loads of taste onto a plate. Listed below are some notes on what you’ll want. Scroll right down to the recipe card for a printable elements record with the complete recipe quantities and particulars.

• Olive Oil – Additional virgin olive oil, or related, for pan-searing the hen.
• Rooster – I make this recipe with boneless, skinless hen breasts. Any form of hen will work, boneless or bone-in, breasts or thighs. Bone-in hen takes a bit longer to cook dinner.
• Cayenne Pepper – For that signature spicy Marengo kick. Be at liberty to adapt the quantity of cayenne pepper to style. You can even go away it out should 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 prefer to cook dinner with low-sodium hen broth or inventory. Vegetable inventory is an efficient substitute.
• Mushrooms – These might be any kind 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 recent basil sliced into ribbons and chopped parsley. 

Find out how to Make Rooster Marengo

It doesn’t take a lot to drag off some severely saucy tomato magic on this Rooster Marengo recipe. When you needed to, you possibly can even make it a one-pan meal and cook dinner the hen and tomato mushroom sauce in the identical skillet (hen first, then the sauce). Observe the step-by-step right here:

Serving Strategies

Conventional hen 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 facet. I’ve additionally served this hen at dinner events with a giant pot of French bouillabaisse to share with the desk.

Most nights, I serve juicy hen Marengo with an additional facet of veggies, like steamed broccoli or roasted asparagus, and fluffy dinner rolls to absorb the leftover sauce. Lighten issues up with a recent Caesar salad, and take a look at a slice of pear cake for a candy end.

Find out how to Retailer and Reheat Rooster

• Refrigerate. Leftover hen Marengo might be saved with the sauce in an hermetic container within the fridge for as much as 3 days.
• Reheat. Heat the hen in a skillet or the oven till it’s sizzling all through. I all the time discover leftover hen will get a bit rubbery when it’s reheated within the microwave, however it’ll work in a pinch.
• Freeze. Retailer the cooled hen 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.