Chicken Marengo
Chicken Marengo is pure comfort food without the fuss. Juicy chicken thighs simmer in a tomato, mushroom, and white wine sauce that’s loaded with flavor. Perfect for an easy weeknight dinner, and the leftovers taste even better.
Servings: 4
Calories: 439kcal
Equipment
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
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.
Video
Notes
- Chicken Swap: Boneless thighs or breasts work too. Just cut down the cooking time so they don’t dry out.
- No Wine? No problem. Swap in chicken broth with a squeeze of lemon juice.
- Mushroom Haters: Skip them or use bell peppers instead.
- Sauce Fix: Too thick? Add a splash of broth or water. Too thin? Let it simmer a few extra minutes uncovered.
- Leftovers: Keep in the fridge up to 4 days or freeze for up to 3 months. Reheat gently and add a bit of broth if needed.
Nutrition
Serving: 1serving | Calories: 439kcal | Carbohydrates: 25g | Protein: 50g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 380mg | Potassium: 1143mg | Fiber: 3g | Sugar: 6g | Vitamin A: 498IU | Vitamin C: 19mg | Calcium: 87mg | Iron: 5mg
