Chicken Marengo

Ingredients for 6 servings:

• 6 corn-fed chicken thighs
• 250 g chanterelles
• 10 tomatoes
• 3 cloves garlic
• 3 carrots
• 1 onion(s), red
• 4 sprigs of thyme
• 1 red chili pepper(s)
• 2 tbsp brown sugar
• 100 ml white wine vinegar
• Oil, neutral, for frying
• 1 baguette(s)
• 100 g butter

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

Braised dish – classic of French cuisine

Rinse the chicken thighs under running water and pat dry with kitchen paper. Depending on their size, simply wipe the chanterelles dry, halve them, or cut them into small pieces. Score the tomatoes, blanch them in boiling water, rinse them, and peel them. Quarter and deseed the peeled tomatoes. Dice the flesh. Peel and finely dice the carrots, garlic, and onion. Remove the seeds from the chili pepper and finely chop it. Preheat the oven to 160°C (top and bottom heat). Fry the thighs in a little fat until golden brown, then set aside. Then fry the mushrooms in the fat from the chicken thighs, then set aside. Sauté the carrots and onions together with the garlic in the roasting pan with the chicken thighs. Add the prepared tomato flesh and simmer for about 10 minutes along with the chili pepper and thyme sprigs. Meanwhile, cook a caramel in a small saucepan with the sugar and a little water. Deglaze with the white wine vinegar and reduce. Stir the caramel into the tomatoes. Place the roasting pan in the preheated oven and let it simmer. After about 10 minutes, add the chicken thighs. After another 10 minutes, add the mushrooms to the tomato sauce and let the dish simmer for at least 15 minutes. While the chicken is cooking in the oven, dice half a baguette and fry croutons in butter in a large pan. Serve the braised chicken with the sauce and croutons. Serve with baguettes and ratatouille, or instead of the baguette, fried potatoes with diced tomatoes. Note: If you want to dine as Napoleon is said to have done, add 12 crayfish to plenty of boiling salted water, remove the pan from the heat, and let the crayfish simmer for about eight minutes. Then fry a fried egg for each person at the table and serve both with the egg.