Chicken Marengo

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

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

• •
  3 teaspoons kosher salt
• •
  Olive oil(30g)

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

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

Instructions

1. 1Season the chicken all over with 2 teaspoons of the salt.
2. 2Heat the olive oil in a large skillet over medium-high heat. Once the oil is glistening, add the chicken skin sides down. Cook until golden brown, about 5 minutes, then flip and cook until browned, about 3 minutes more. Transfer the chicken to a plate. Reserve 4 tablespoons of fat in the pan.
3. 3Reduce the heat to medium. Add the mushrooms and shallots to the fat and cook, stirring, until softened, about 4 minutes. Add the garlic, bay leaf, and Italian seasoning and cook, stirring, until fragrant, about 2 minutes more.
4. 4Add the wine and cook, stirring, using a wooden spoon to scrape any browned bits from the bottom. Bring to a simmer and cook until slightly reduced, about 4 minutes. In a small bowl, combine the bouillon, flour, and chicken stock; mix until smooth. Add the tomatoes, tomato paste, orange zest, bouillon mixture, and remaining salt to the pan. Bring to a boil over high heat. Nestle the chicken into the sauce. Reduce the heat to medium low, cover and cook until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 15 minutes.
5. 5Serve chicken over rice or noodles with garlic bread on the side. Sprinkle chicken with basil.