Delia Smith’s Chicken Marengo is made with chicken cutlets, sweet onion, mushrooms, yellow bell pepper, tomato paste, white wine, beef broth, and chopped tomatoes. This delicious Chicken Marengo recipe creates a tasty dinner that takes about 35 minutes to prepare and can serve up to 4 people.
Delia Smith Chicken Marengo Ingredients
- 3 large chicken cutlets, sliced into thin paillards (slice while partially frozen) (approx. 680g)
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour (60g)
- 3 tablespoons vegetable oil (45ml)
- 1 medium sweet onion, sliced
- 1/2 pound mushrooms, sliced (225g)
- 1 yellow bell pepper, seeded and julienned
- 2 tablespoons tomato paste (30g)
- 1/2 cup white wine (120ml)
- 1/2 cup beef broth (120ml)
- One 14-ounce can of chopped tomatoes (400g)
- 1/2 tablespoon butter (7g)
How To Make Delia Smith Chicken Marengo
- Season and dredge chicken: Season the chicken with salt and pepper, then lightly dredge in flour.
- Brown chicken: Heat the oil in a large sauté pan over medium-high heat. Add the chicken and brown on both sides, about 3 minutes per side. Remove from the pan and set aside.
- Cook vegetables: In the same pan, add more oil if needed, then add the onion, mushrooms, and bell pepper. Sauté until softened and fragrant, about 5 minutes. Season with salt and pepper.
- Add tomato paste: Stir in the tomato paste and cook for a few minutes to remove the raw flavor.
- Deglaze and simmer: Increase the heat, add the white wine, and let it reduce for 2-3 minutes. Add the beef broth and chopped tomatoes. Once bubbling, return the chicken and its juices to the pan. Reduce heat to a simmer and cook until the chicken is warmed through about 3 minutes.
- Finish and serve: Turn off the heat and stir in the butter. Transfer to a serving platter and serve immediately.
Recipe Tips
- Slice chicken while partially frozen: This makes it easier to cut the chicken into thin paillards.
- Dredge lightly in flour: Avoid over-coating the chicken to ensure a light, crispy texture.
- Brown chicken in batches: If the pan is overcrowded, the chicken will steam rather than brown. Cook in batches if necessary.
- Deglaze the pan thoroughly: Scrape up all the browned bits from the bottom of the pan when adding the wine for extra flavor.
- Simmer gently: Once you add the chicken back to the pan, keep the heat low to avoid overcooking the chicken and melt the flavors.
What To Serve With Chicken Marengo?
This tasty Chicken Marengo pairs well with rice, mashed potatoes, crusty bread, or pasta. It can also be served alongside steamed vegetables, a green salad, roasted potatoes, or sautéed greens for a delicious dinner.
How To Store Leftovers Chicken Marengo?
- Refrigerate: Let the leftover Chicken Marengo cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Allow the Chicken Marengo to cool completely before transferring it to a freezer-safe container. Freeze for up to 2 months. To thaw, move it to the fridge overnight and reheat thoroughly before serving.
How To Reheat Leftovers Chicken Marengo?
- In The Oven: Preheat the oven to 350°F (175°C). Place the Chicken Marengo in an oven-safe dish and cover with foil. Heat for about 20 minutes, or until thoroughly warmed.
- In The Microwave: Transfer the Chicken Marengo to a microwave-safe dish and cover loosely. Heat on high for 2-3 minutes, stirring halfway through, until heated.
- On the Stove: Reheat the Chicken Marengo in a skillet over medium heat. Stir occasionally and cook until it’s heated all the way through, about 5-7 minutes.
Delia Smith Chicken Marengo Nutrition Facts
Serving Size: 1 serving (approx. 1 cup or 250g)
- Calories: 290
- Total Fat: 14g
- Saturated Fat: 2.5g
- Cholesterol: 90mg
- Sodium: 550mg
- Potassium: 750mg
- Total Carbohydrate: 14g
- Dietary Fiber: 3g
- Sugars: 7g
- Protein: 27g
Try More Delia Smith Recipes:
- Delia Smith Green Tomato Chutney
- Delia Smith Custard
- Delia Smith Fatless Sponge
- Delia Smith Apple Chutney
Delia Smith Chicken Marengo
Description
Delia Smith’s Chicken Marengo is made with chicken cutlets, sweet onion, mushrooms, yellow bell pepper, tomato paste, white wine, beef broth, and chopped tomatoes. This delicious Chicken Marengo recipe creates a tasty dinner that takes about 35 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Season and dredge chicken: Season the chicken with salt and pepper, then lightly dredge in flour.
- Brown chicken: Heat the oil in a large sauté pan over medium-high heat. Add the chicken and brown on both sides, about 3 minutes per side. Remove from the pan and set aside.
- Cook vegetables: In the same pan, add more oil if needed, then add the onion, mushrooms, and bell pepper. Sauté until softened and fragrant, about 5 minutes. Season with salt and pepper.
- Add tomato paste: Stir in the tomato paste and cook for a few minutes to remove the raw flavor.
- Deglaze and simmer: Increase the heat, add the white wine, and let it reduce for 2-3 minutes. Add the beef broth and chopped tomatoes. Once bubbling, return the chicken and its juices to the pan. Reduce heat to a simmer and cook until the chicken is warmed through about 3 minutes.
- Finish and serve: Turn off the heat and stir in the butter. Transfer to a serving platter and serve immediately.
Notes
- Slice chicken while partially frozen: This makes it easier to cut the chicken into thin paillards.
- Dredge lightly in flour: Avoid over-coating the chicken to ensure a light, crispy texture.
- Brown chicken in batches: If the pan is overcrowded, the chicken will steam rather than brown. Cook in batches if necessary.
- Deglaze the pan thoroughly: Scrape up all the browned bits from the bottom of the pan when adding the wine for extra flavor.
- Simmer gently: Once you add the chicken back to the pan, keep the heat low to avoid overcooking the chicken and melt the flavors.
Delia Smith Chicken Marengo