RECIPES

Chicken Marengo with Polenta

This recipe uses simple ingredients for maximum impact. It is a classic that has served the test of time, first being served to Napoleon Bonaparte.

Prep Time

15M

Cook Time

45M

Serves

8

Ingredients

Chicken Marengo with Polenta:
  • 8 bone-in, skinless chicken thighs
  • 2 tbsp (30 mL) whole wheat flour
  • 1 tbsp (15 mL) extra virgin olive oil
  • 1 cup (250 mL) onions, diced
  • 3 cloves garlic, minced
  • 10 oz (285 g) mushrooms, sliced
  • 2/3 cups (170 mL) dry white wine
  • 1 can canned diced tomatoes
  • 1/2 tsp (2.5 mL) black pepper, freshly ground
  • 9 Kalamata olives
  • 2 tsp (10 mL) sage, dried
  • 1/2 tsp (2.5 mL) sage, ground
  • 1/2 cup (125 mL) parsley
Polenta:
  • 5 cups (1.25 L) water
  • 1/2 tsp (2.5 mL) salt
  • 1 1/2 cup (375 mL) cornmeal (polenta), fine
  • 1/2 cup (125 mL) Italian five cheese blend, grated

Instructions

  1. Chicken Marengo with Polenta
    1. 1 Trim excess fat from underside of thighs.
    2. 2 Place flour on a plate and roll chicken pieces in flour to coat well.
    3. 3 Heat oil in a large pot over medium-high heat. When hot, add chicken and cook until well browned, about 5 minutes. Turn and cook on other side for another 5 minutes. Transfer chicken to a plate and set aside.
    4. 4 Slice mushrooms (or buy them already sliced), chop onions, and mince the garlic. Add vegetables to pot and sauté on medium-high heat for 5 minutes.
    5. 5 Deglaze pan with wine, scraping up brown bits from the bottom. Stir diced tomatoes with juices into the pot and bring to a boil. Turn heat to low. Add chicken pieces and cover with sauce and simmer 20-30 minutes with lid off to slightly reduce juices.
    6. 6 Pit black olives and slice to make ¼ cup (50 mL).
    7. 7 Season dish with freshly ground black pepper, olives and dried sage and simmer with lid on 10-15 minutes. Stir in minced parsley.
    8. 8 To serve, spread a thick layer of polenta over the bottom of a large serving platter creating a well in the centre. Fill centre with cooked chicken pieces and pour over some of the sauce. Garnish with sprigs of fresh parsley. Serve extra sauce in a serving dish.
  2. Polenta
    1. 1 Place water and salt in a large heavy bottom pot and bring to a boil. Whisk in cornmeal slowly in a fine stream, stirring constantly. When mixture bubbles, reduce heat and cook on low heat for 5 minutes for instant cornmeal and 20-30 minutes for regular cornmeal. Stir in the grated cheese.
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