Chicken Marengo

Step 1

Sear the chicken and make the sauce: In a large, deep saute pan or cast iron skillet over medium heat, heat 2 tablespoons of olive oil until it shimmers. Season half of the chicken thighs with 1/4 teaspoon salt and cook, skin side down, until the skin is crisp and golden brown, 8 to 10 minutes. The chicken will splatter, so use a screen if you have one.

Step 2

Carefully turn the thighs over, cook until browned, another 2 to 3 minutes, then transfer to a plate. Repeat with the remaining chicken. Transfer the chicken to a plate and cover to keep warm. Pour the rendered chicken fat into a large, heatproof bowl, leaving a small amount in the pan.

Step 3

Place one oven rack in the lowest position and another in the middle, and preheat to 375 degrees. Scatter the mushrooms across the bottom of a 9-by-13-inch baking dish and set aside.

Step 4

Return the saute pan to medium heat, and add the shallots, the garlic and the remaining salt and the pepper. Cook, stirring and adding more oil, if needed, until golden, about 2 minutes. Pour in the wine, scraping up any brown bits on the bottom of the pan with a wooden spoon, then add the brandy, tomatoes and the bay leaves. Increase the heat to high and stir gently, breaking the tomatoes into large pieces by pressing them with a wooden spoon. When the sauce comes to a boil, decrease the heat to medium-low and simmer, uncovered, until reduced by half, 5 to 7 minutes.

Step 5

Make the croutons: While the sauce is simmering, in the bowl with the chicken fat, toss the bread, salt and pepper until coated, adding 1 to 2 tablespoons of oil, as needed. Taste, and season with more salt and/or pepper, as desired, then spread out on a large, rimmed baking sheet.

Step 6

Return to the chicken and sauce: Once the sauce has reduced by half, pour it over the reserved mushrooms. Nestle the chicken pieces in the pan, moving the mushrooms around (or on top of) the chicken as necessary.

Step 7

Slide the chicken onto the bottom rack of the oven; set the crouton sheet pan on the middle rack. Toast the croutons for 15 to 17 minutes, stirring halfway, until golden brown. Cook the chicken undisturbed for 25 to 30 minutes total, or until the meat is tender and the sauce is bubbling. (An instant-read thermometer should read at least 165 degrees when inserted into the thickest part of the chicken.)

Step 8

Serve the chicken on top of the croutons, generously ladling sauce on top for the bread to soak up, and serve hot.