Chicken Marengo

De Chef Billy Parisi · 90 min

Ingredientes

Preparación

1. Cut the leftover chicken carcass into pieces of about 2 to 3 inches. Set aside with the onion, celery, carrot, 1 smashed garlic clove and 4 sprigs of thyme.
2. Heat 2 tablespoons of oil in a 3 to 4 quart pot over medium heat. Add the carcass, vegetables and herbs and sauté 4 to 5 minutes to lightly brown. Add 2 quarts of water and simmer 25 to 30 minutes, until reduced by half to about 4 cups.
3. Pat the chicken pieces dry and season both sides with salt and pepper.
4. Heat 4 tablespoons of olive oil in a large heavy pot over medium heat for 60 to 90 seconds. Add the chicken skin side down and cook 6 to 8 minutes per side until very well browned, in batches if needed. Set aside.
5. Add the mushrooms and shallots, season lightly with salt, and sear over medium-high heat, stirring often, for 6 to 8 minutes until browned. Stir in the garlic and cook 30 to 45 seconds.
6. Stir in the flour and cook over medium heat 3 to 4 minutes to make a blond roux. Deglaze with the wine, add the tomatoes and cook 3 to 4 minutes until they break down a little.
7. Strain the homemade stock into the pot through a fine mesh strainer. Add the bay leaf, the remaining 6 thyme sprigs, salt and pepper, and stir.
8. Return the browned chicken to the pot and simmer over low to medium heat, uncovered, for 30 to 35 minutes until cooked through. Garnish with parsley if desired.
9. Optional original version: while the chicken simmers, fry eggs in 3 tablespoons olive oil in a non-stick pan over medium heat for 2 to 2½ minutes for sunny side up. Set aside.
10. In the same pan, add shrimp, season with salt and pepper, and sauté for a maximum of 2 to 2½ minutes until just cooked and pink. Set aside.
11. In the same pan with the remaining oil and shrimp fond, toast the bread for 2 to 3 minutes per side until browned.
12. Serve the eggs over the toast with the chicken and shrimp. Garnish with parsley if desired.

Resumido del vídeo de Chef Billy Parisi. Míralo para los detalles.

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