Chicken Marengo Recipe is packed with flavor and history—a simple dish created by Bonaparte’s chef after his victory at the Marengo Battle. Fast forward to today, this chicken and tomato dish is a classic in French cuisine.
Are you looking for more French recipes? Then try this easy Herbs de Provence blend to season any meat or fish and this delicious French Onion Dip.
Chicken Marengo is a one-pot meal made of sauteed chicken cooked in a rich tomato, garlic, onion, and mushroom sauce. It is considered a comfort food and a classic example of French rustic cuisine. It’s easy to prepare and can be served with short pasta, white rice, or mashed potatoes. Of course, I’d always include a French baguette and a glass of red wine.
Helpful Items For This Recipe
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Cast Iron Dutch Oven with Lid – Non-Stick Ovenproof – Red, 6.4-Quart
6 QT Tri-Ply Stainless Steel Non-Stick Sauté Pan with Lid,12 Inch Deep
Kitchen 6-Piece Wooden Spoons for Cooking – Smooth Finish Teak
What is Chicken Marengo made of?
It’s made only with common ingredients; make sure to note them all:
Ingredients
Chicken thighs – are the most tender and juicy, but you can always replace them with skinless, boneless chicken thighs or chicken breasts.
Olive oil – you’ll need it to sear your chicken.
Yellow onion – the best choice for this recipe. The white or red onion would work, though.
White wine – as in so many French recipes, you’ll need wine. I’d go with any dry white wine for this occasion. Keep the red one to drink!
Canned diced tomatoes – I choose canned tomatoes to save time, but you can use any ripe and peeled tomato.
Chicken broth – you’ll need it to achieve a super tender and tasty chicken.
White mushrooms – as in the original recipe, mushrooms are a must. Replace with brown mushrooms if needed.
All-purpose flour – you’ll need it to thicken the sauce. Use cornstarch as a gluten-free option.
Lemon juice and zest – They add a pinch of tanginess; I love it!
Bay leaf – Earthiness and comfort, that’s the bay leaf.
Fresh parsley – to garnish
Salt and pepper – season to taste
How to make Chicken Marengo?
Prep the chicken
- Season the chicken pieces generously with salt and pepper.
Brown The Chicken
- In a large skillet or pan, heat the olive oil over medium-high heat.
- Brown the chicken pieces on all sides until golden, about 8-10 minutes. Remove the chicken and set it aside.
Sautée the veggies
- In the same pan, add the minced garlic, sliced mushrooms, and chopped onion. Sauté until the onion is soft and translucent, about 5 minutes. Add the flour and let cook for 1 minute.
- Add the diced tomatoes and cook for a few minutes.
- Pour in the white wine, scraping up any browned bits from the bottom of the pan. Keep the skillet over medium heat.
Simmer the chicken
- Return the chicken pieces to the pan, along with any accumulated juices.
- Pour the chicken stock, and add lemon zest and bay leaves. Season with salt and pepper.
- Cover and simmer on low heat for 30 minutes, allowing the flavors to meld and the chicken to cook through.
- Squeeze the lemon juice over the dish and simmer for another 10 minutes, uncovered so the sauce thickens.
- Sprinkle parsley over the top and serve warm.
How do I know when the chicken is fully cooked?
1. Use an Instant Read Thermometer:
- The most accurate way to check if your chicken is fully cooked is by using an instant-read thermometer. Insert the thermometer into the thickest part of the chicken (usually the breast or thigh) without touching the bone. Check for an internal temperature of 165°F. (This post contains affiliate links. As a Thermoworks Affiliate, I earn a small portion from qualifying purchases at no extra charge to you.)
2. Check the Juices:
- Pierce the chicken with a fork or the tip of a knife. If the juices run clear (not pink or red), the chicken is likely fully cooked. If the juices are still pink or bloody, the chicken needs more time to cook.
Recipe Pro Tips!
Can I use boneless chicken instead of bone-in skin-on thighs?
Yes, you can. Just keep in mind that cooking times will shorten. Boneless chicken, whether breasts or thighs, will cook faster than bone-in pieces. Be careful not to overcook them, as they can dry out more easily. Start checking for doneness after about 15-20 minutes of simmering.
Is it possible to make Chicken Marengo ahead of time?
Yes, absolutely. This dish actually tastes even better the next day as the flavors meld together. Consider making it ahead of time and reheating.
To reheat, add chicken thighs with its sauce to a saucepan over medium-low heat. Add a splash of water if the sauce is too thick and heat it, cover with a lid. Stir the sauce regularly to avoid burning in the bottom of the pan.
DO YOU LOVE ONE-POT CHICKEN DISHES?
I love the ease of meals like this, and the clean-up is not much more than the one pot.
Chicken Marengo
Ingredients
- 2-3 pounds chicken thighs, bone in, skin on
- 2 tbsp olive oil extra virgin
- 1 yellow onion diced
- 2 garlic cloves minced
- 1 cup dry white wine
- 1 can diced tomato, 14.5 oz.
- 1 cup chicken broth
- 1 cup white mushrooms sliced
- 1 bay leaf
- 2 tbsp all-purpose flour
- 1 lemon zest
- 2 tbsp lemon juice extra to taste
- 2 tbsp fresh parsley chopped
- 1 tsp sea salt
- 1/2 tsp black pepper freshly ground
Instructions
- Season the chicken pieces generously with salt and pepper.
- In a large skillet or pan, heat the olive oil over medium-high heat. Brown the chicken pieces on all sides until golden, about 8-10 minutes. Remove the chicken and set it aside.
- In the same pan, add the minced garlic, sliced mushrooms and chopped onion. Sauté until the onion is soft and translucent, about 5 minutes.
- Add the diced tomatoes and cook for a few minutes. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Keep the skillet over medium heat.
- Return the chicken pieces to the pan, along with any accumulated juices. Pour the chicken stock mixed with flour, and add lemon zest and bay leaves. Season with salt and pepper.
- Cover and simmer on low heat for 25-30 minutes, allowing the flavors to meld and the chicken to cook through. Depending on the size of the chicken thighs, this may happen quicker.
- Squeeze the lemon juice over the dish and simmer for another 10-20 minutes, uncovered so the sauce thickens. Sprinkle parsley over top and serve warm.
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