Chicken Marengo

Have you ever watched the show, The Next Food Network Star?  I love love love the Food Network.  Admitedly I'm not a huge TV person, but whenever I do curl up on the couch and the TV is on- you can bet it is on the FN. 

I got really into this season of the NFNS.  I loved Aarti and Tom.  I haven't seen Aarti's new show yet, but I just adored her infectious personality during the season. I hope it has translated into success for her!

I also really enjoyed watching Melissa D'Arabian win last season.  I certainly have not felt the same attraction to her cooking, however, since she won, but I did manage to find this gem of a recipe for Chicken Marengo along the way.   I'm convinced that this basic 4- step chicken cooking method, along with her gracious charm, ultimately won her the competition. It is super versatile!  Essentially, you just saute the chicken, saute some veggies/ aromatics, deglaze the pan and viola! Dinner is served!

This recipe for Chicken Marengo is chicken cooked in a tomato-y creole-y sauce, that I love to serve over rice with some lesueur peas on the side. I'm not the biggest fan of peppers so sometimes I omit and double up on mushrooms and onion or add other veggies like zucchini.  Give this a try sometime when your recipe rut is at its finest!

I will forewarn that though I love this recipe, it is no 5- star, serve-at-a-dinner-party-and-knock-your-guests'-socks-off kind of recipe (and certainly not every recipe is).  But, I think it makes for a great, easy week night supper- one that you don't have to spend hours over the stove on!  Since I'm typically still cooking for one, this gets double points in my book because it freezes well.  I'll eat all the chicken and freeze the stock/ tomato base to pull out and serve with sauted shrimp or more chicken. 

Bon Appetit!