Chicken Marengo
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This Chicken Marengo is a real crowd-pleaser, combining simple ingredients like tender chicken, mushrooms, and tomatoes. It’s easy to make and even easier to enjoy, perfect for those busy weeknights.
What Is Chicken Marengo
Chicken Marengo is one of those classic dishes that’s as fun to cook as it is to eat. It’s said to have been whipped up by Napoleon’s chef after a battle victory, and let me tell you, it’s definitely a winner in my book. We’re talking juicy chicken thighs, simmered in a tomatoey sauce with mushrooms and a splash of white wine, creating a hearty meal that’s both comforting and oh-so-satisfying.
- Chicken Thighs: While this chicken marengo is usually made with chicken thighs, if you’re not a fan, you can certainly use chicken breasts.
- Salt and Pepper: To taste.
- All-Purpose Flour: Used for dredging the chicken, and it helps in creating a crispy outer layer. You can replace it with cornstarch or gluten-free flour.
- Onion: Shallots or leeks are great substitutes.
- Mushrooms: If you’re not a mushroom fan, try using bell peppers.
- Garlic: Fresh is best, but if you don’t have any, garlic powder will work as well.
- Dry White Wine: Used to deglaze the pan and add acidity, enhancing the overall flavor. For a non-alcoholic version chicken broth or non-alcoholic white wine can be used.
- Diced Tomatoes: These bring a bright, acidic component to balance the richness of the chicken. Crushed tomatoes or fresh chopped tomatoes are great substitutes.
- Chicken Broth: I always prefer a low sodium or no sodium added. Vegetable broth or water with a bit of extra seasoning will also work.
- Dried Thyme: This complements the chicken with its earthy, slightly minty flavor. If you don’t have any you can use oregano or Italian seasoning.
- Bay Leaf: If you don’t have it, it can be omitted without a significant impact on the overall taste.
- Fresh Parsley: Used for garnish, it adds freshness and color.
- Lemon Zest: Provides a zesty, citrusy note to finish the dish.
Don’t let the number of ingredients scare you. This chicken dish really is easy to make. Let me show you how.
First up, let’s tackle the chicken thighs. Just pat them dry with paper towels – this helps them get a nice sear. Season them well with salt and pepper, and then give them a quick dredge in flour.
Now, let’s get that skillet nice and hot. Add a bit of olive oil and place the chicken in, skin-side down. We’re looking for a beautiful golden color here, so let them cook for about 5-6 minutes on each side. Once they’re nicely browned, take them out and set them aside.
In the same skillet, it’s time for the onions, mushrooms, and garlic. We’re building flavors here, so sauté them until the onions are soft and translucent.
Now, for the fun part – deglazing! Pour in that dry white wine and let it work its magic, scraping up all those tasty browned bits from the bottom of the pan. This is where the sauce starts to pick up all that incredible flavor.
Stir in the diced tomatoes, chicken broth, thyme, and bay leaf. Once you’ve got that all mixed in, gently place the chicken back in the skillet. Make sure the skin stays above the liquid – we want to keep it crispy. Then, let’s let it simmer. Cover it up and give it about 40-45 minutes on low heat.
After the simmering magic, take out the bay leaf and give it a taste. Adjust the seasoning with a bit more salt and pepper if you need to. Finally, sprinkle over some fresh parsley and lemon zest.
Serve With
Chicken Marengo is a versatile dish that pairs beautifully with a variety of sides. The rich, tomato-based sauce with tender chicken is begging for something to soak up all that goodness.
Creamy Polenta
Easy Tossed Salad
Mashed Potatoes
No-Knead Baguette
Frequently Asked Questions
Can I use boneless chicken instead of bone-in, skin-on thighs?
Absolutely! Keep in mind that cooking times might be slightly shorter, so keep an eye on the chicken to ensure it doesn’t dry out.
Is it possible to make Chicken Marengo ahead of time?
Yes, you can definitely make Chicken Marengo ahead of time. In fact, letting it sit in the fridge for a day can enhance the flavors. Just reheat it gently on the stove or in the oven before serving. It’s a great make-ahead dish for busy days.
What kind of white wine is best for this recipe?
A dry white wine like a Sauvignon Blanc or a Pinot Grigio works best for Chicken Marengo. They add the right amount of acidity and flavor without overpowering the dish. If you prefer cooking without alcohol, a good quality chicken broth with a squeeze of lemon juice is a great alternative.
How do I know when the chicken is fully cooked?
The chicken is done when its internal temperature reaches 165°F (74°C). You can use a meat thermometer to check. Also, the meat should be tender and no longer pink inside. If you’re using bone-in thighs, the cooking time might be a bit longer than with boneless pieces.
Expert Tips
- Browning the Chicken: Don’t rush the browning process of the chicken. Ensure the skin gets a good, golden-brown sear, as it adds both texture and taste to the dish.
- Quality of Ingredients: Use high-quality, dry white wine and a good brand of canned tomatoes.
- Herb Variations: While dried thyme is traditional, feel free to experiment with other herbs like rosemary or oregano. Fresh herbs can be added towards the end of cooking for a brighter flavor.
- Lemon Zest: Don’t skip the lemon zest at the end! It adds a fresh, citrusy note that cuts through the richness of the dish and brightens the overall flavor profile.
- Simmering Time: Be patient with the simmering process. Letting the dish simmer gently allows the chicken to become tender and the flavors to meld beautifully. If the sauce seems too thick, you can always adjust by adding a little more broth or water.
Storage
Let the dish cool to room temperature before transferring into airtight containers. It will keep well in the fridge for up to 3 to 4 days or 3 months in the freezer. When you’re ready to enjoy it again, just thaw it in the refrigerator overnight and reheat gently, adding a splash of water or broth if the sauce seems too thick.
Discover More Delicious Chicken Thighs Recipes
- Greek Chicken Thighs
- Oven Baked Chicken Thighs
- Lemon Herb Chicken And Potatoes Skillet
- One Pot Chicken and Orzo
- Smothered Chicken
- Sheet Pan Rosemary Chicken And Potatoes
- Chicken Provençal
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Chicken Marengo
Video
Ingredients
- 8 chicken thighs (bone-in, skin-on)
- salt and pepper (to taste)
- ½ cup all-purpose flour (for dredging)
- 1 large onion (finely chopped)
- 8 ounces mushrooms (sliced)
- 3 cloves garlic (minced)
- 1 cup dry white wine
- 14 ounces diced tomatoes (1 can)
- 1½ cu chicken broth (low sodium)
- 1 teaspoon dried thyme
- 1 bay leaf
- ¼ cup fresh parsley (chopped)
- zest of 1 lemon
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Pat the chicken thighs dry with paper towels and season them generously with salt and pepper. Dredge them lightly in flour, shaking off any excess.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs skin-side down and cook until the skin is golden and crisp, about 5-6 minutes. Flip the thighs and cook for another 4-5 minutes. Remove from the skillet and set aside. (You may need to work in batches to avoid overcrowding the pan.)
- In the same skillet, reduce the heat to medium and add the onion, mushrooms and garlic. Sauté until the onion becomes translucent, about 2-3 minutes.
- Pour in the white wine and stir, scraping up the browned bits from the bottom of the pan. Let it simmer for a few minutes to reduce slightly.
- Stir in the diced tomatoes, chicken broth, thyme, and bay leaf. Bring to a simmer.
- Place the chicken thighs back into the skillet, skin-side up. Make sure the skin remains above the liquid to keep it crispy. Cover and simmer on low heat for about 40-45 minutes, or until the chicken is fully cooked and tender.
- Discard the bay leaf and adjust seasoning with salt and pepper. Sprinkle with chopped parsley and lemon zest.
Equipment
Notes
- Chicken Choices: While I used bone-in, skin-on chicken thighs for extra flavor, you can easily substitute with boneless thighs or breasts if you prefer. Just adjust the cooking time accordingly, as boneless chicken cooks faster.
- Wine Selection: A dry white wine works best in this recipe. If you prefer not to use wine, chicken broth with a squeeze of lemon juice is a great alternative.
- Mushroom Varieties: Feel free to experiment with different types of mushrooms for varied flavors and textures. Cremini, portobello, or even a mix of wild mushrooms work great.
- Sauce Thickness: If the sauce is too thick after simmering, you can thin it with a little extra chicken broth. If it’s too thin, let it simmer uncovered for a few extra minutes to reduce.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.