Description
Chicken Marengo is a classic French dish featuring tender, bone-in chicken thighs cooked in a rich tomato, wine, and mushroom sauce, finished with olives and fresh herbs.
Ingredients
Units
Scale
- 5 to 6 large bone-in & skin-on chicken thighs, patted dry
- Ground Himalayan pink salt, to taste and divided
- Freshly ground mixed peppercorns, to taste and divided
- 1/4 cup unbleached all-purpose flour, or as needed for dredging
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 1 cup white onions, chopped
- 8 ounces button or cremini mushrooms, washed and sliced
- 3 large cloves garlic, pressed
- 1 teaspoon dried thyme (or 1 tbsp fresh thyme)
- 1/2 teaspoon hot paprika
- 1/2 cup dry white wine
- 1/2 cup low-sodium chicken broth
- 1 can (15 oz.) diced tomatoes with liquid
- 1 tablespoon tomato paste
- 1 can (2.25 oz./64 g) sliced black olives, drained
- 1 large bay leaf
- 1 1/2 tablespoons fresh chopped parsley, for garnish
Instructions
- Season chicken thighs with salt and pepper, then dredge lightly in flour, shaking off excess.
- In a large skillet or Dutch oven, heat olive oil and 1 tablespoon butter over medium-high heat. Sear chicken thighs until golden brown on all sides. Remove and set aside.
- In the same pan, add remaining butter, chopped onions, and sliced mushrooms. Sauté until softened and lightly browned.
- Add pressed garlic, thyme, and paprika. Cook for 1 minute until fragrant.
- Deglaze the pan with white wine, scraping up any browned bits from the bottom.
- Add chicken broth, diced tomatoes, tomato paste, olives, and bay leaf. Stir to combine.
- Return seared chicken to the pan, spooning some sauce over the top. Reduce heat to low, cover, and simmer for 35–40 minutes, or until chicken is fully cooked and tender.
- Remove bay leaf, adjust seasoning with salt and pepper as needed.
- Garnish with fresh chopped parsley and serve hot, ideally with crusty bread, rice, or mashed potatoes.
Notes
- Bone-in, skin-on chicken adds more flavor but can be substituted with boneless thighs if preferred.
- White wine enhances depth; substitute with chicken broth for alcohol-free version.
- Serve with a side of crusty bread to soak up the delicious sauce.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 380
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 120 mg