Chicken Marengo

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  Chicken Thigh, Bone-In, Skin-On(1361g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  3 teaspoons kosher salt
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Mushrooms, White, Sliced(227g)
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  Shallot
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  Garlic(240g)
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  1 bay leaf
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  Italian seasoning(5g)
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  Wine, White, Dry(240g)
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  Chicken Bouillon, Dry(5g)
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  Flour, All-Purpose, White(30g)
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  Low Sodium Chicken Broth(120g)
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  Canned Diced Tomatoes
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  Tomato Paste(30g)
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  Orange Zest(8g)
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  Cooked Rice, Pasta, Or Egg Noodles, For Serving (Optional)
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  Garlic Bread, For Serving (Optional)
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  Basil, Fresh

Instructions

1. 1Pat the chicken thighs dry with paper towels, then season all over with salt and Italian seasoning.
2. 2Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken skin-side down and cook 5–7 minutes until the skin is golden brown. Flip and cook 3–4 minutes more until the second side is browned. Transfer to a plate, leaving 4 tablespoons of fat in the pan.
3. 3Reduce heat to medium. Add the sliced mushrooms and diced shallot to the fat and cook, stirring occasionally, 4–5 minutes until softened and lightly golden. Add the minced garlic and cook, stirring, 1–2 minutes until fragrant.
4. 4Pour in the white wine and scrape the bottom of the pan with a wooden spoon to release browned bits. Simmer 3–4 minutes until slightly reduced. Whisk the flour and chicken bouillon together in a small bowl, then stir in the chicken broth until smooth. Add this mixture to the pan along with the canned tomatoes, tomato paste, and orange zest. Bring to a boil over high heat.
5. 5Nestle the chicken back into the sauce, reduce heat to medium-low, cover, and simmer 15–18 minutes until the internal temperature reaches 165°F at the thickest part of the thigh.
6. 6Divide the chicken and sauce evenly into 6 airtight containers while hot. Let cool to room temperature, then refrigerate.
7. 7When ready to serve, gently reheat each portion over medium heat in a skillet or in the microwave, stirring occasionally, until heated through. Top with fresh basil just before serving.