Chicken Marengo Stew Recipe

If you’re craving a stew that’s flavorful, comforting, and has a bit of history simmered right into it, you’re going to love this Chicken Marengo Stew Recipe. This dish has such a charming backstory and even better taste — it’s packed with tender chicken, juicy tomatoes, earthy mushrooms, and a punch of olives and peppers that really bring it all together. Trust me, once you make this, it’ll become one of your go-to recipes for cozy dinners and impressing friends alike.

this …

Ingredients You’ll Need

These ingredients play perfectly together to create that signature Chicken Marengo Stew flavor. I always make sure to pick good-quality chicken thighs for extra juiciness and use fresh veggies to keep the stew vibrant.

• Chicken thighs: Bone-in, skin-on gives juicy, flavorful meat and crispy skin.
• Kosher salt and black pepper: Essential for seasoning and highlighting flavors.
• All-purpose flour: Helps create a light crust for browning the chicken.
• Vegetable oil: Neutral-flavored for browning.
• Onion: Adds sweetness and depth when cooked down.
• Black kalamata olives: Bring a briny, tangy punch to the stew.
• Green pepper: Adds a mild, fresh bite and color contrast.
• Mushrooms: Earthy flavor and meaty texture balance the stew.
• Chopped tomatoes: Forms the stew’s saucy base with rich umami.
• Tomato paste: Intensifies the tomato flavor.
• White wine: For deglazing and adding acidity that brightens the dish.
• Chicken broth: Adds richness and helps simmer everything together.
• Butter: Finishing touch for silky texture and flavor.
• Red pepper flakes and garlic powder: Subtle heat and extra savory notes.

Variations

I love tossing my own spin on Chicken Marengo Stew Recipe depending on what I have in the fridge or dietary preferences in the household. Feel free to customize it to your taste — that’s the beauty of this stew!

• Use boneless chicken thighs: I tried this for a quicker cook time, and while slightly less juicy, it’s definitely easier to eat.
• Switch out olives: Green olives or even capers can substitute for kalamatas for a slightly different brine profile.
• Add potatoes or carrots: For a heartier twist, throw in chopped root veggies before simmering.
• Make it gluten-free: Skip the flour or use a gluten-free alternative for dredging.

How to Make Chicken Marengo Stew Recipe

Step 1: Prep and Season Your Chicken

The first thing I do is pat the chicken thighs dry really well — this helps the skin crisp up beautifully. Then, I season them generously with kosher salt, black pepper, a pinch of red pepper flakes, and garlic powder. Lightly dredging the pieces in flour is key to that golden crust we want once they hit the pan. Don’t skip shaking off the excess flour; too much will burn.

Step 2: Brown the Chicken

Heat vegetable oil in a large sauté pan over medium-high heat. When it’s hot, add the chicken, skin side down first. I like to do this in batches if needed, to avoid overcrowding. Cook about 3 minutes per side until the skin is nicely golden and the meat releases easily from the pan. Transfer the browned chicken to a plate to rest.

Step 3: Cook the Mushrooms and Onions

Lower the heat to medium-low and toss in sliced mushrooms and onions. Cooking these gently brings out their sweetness and earthiness, which really rounds out the stew. After about 5 minutes, when they’re soft and fragrant, remove and set aside.

Step 4: Deglaze and Build Your Sauce

Turn the heat back up to medium-high and pour in the white wine to deglaze the pan — scraping up those browned bits at the bottom adds a punch of flavor. Let it reduce for 2 to 3 minutes, then add chicken broth. Next, stir back in the mushrooms and onions, followed by chopped tomatoes, tomato paste, green pepper, olives, and a touch of garlic. Let this all simmer together for 3-4 minutes so the flavors marry.

Step 5: Simmer the Chicken

Now, nestle the chicken pieces back into the pan, cover, and simmer gently for 25 to 30 minutes, or until the internal temperature reaches 185°F. This slow cooking makes the meat melt-off-the-bone tender. If things look too dry, you can add a splash more broth.

Step 6: Finish and Serve

Once done, taste the stew and add salt and pepper as needed. Stir in butter off the heat for a silky finish. Then transfer everything to a nice serving dish — I love the rustic look this has on a big white platter. Serve immediately and watch everyone dig in happily.

How to Serve Chicken Marengo Stew Recipe

Garnishes

I usually sprinkle freshly chopped parsley or a bit of fresh thyme on top to add a burst of herbaceous freshness. Plus, a lemon wedge on the side brightens everything up beautifully if someone wants a little zing.

Side Dishes

My favorite sides here are creamy mashed potatoes or a hunk of crusty rustic bread to sop up all that luscious sauce. Sometimes, I serve it with a simple green salad dressed lightly with lemon and olive oil for a fresh contrast.

Creative Ways to Present

For special occasions, I’ve plated individual servings in shallow bowls with a sprig of fresh rosemary for that elegant touch. It’s also a showstopper served family-style in a cast-iron skillet right at the table — total comfort and great for conversation starters!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator where they keep beautifully for up to 3 days. The flavors even deepen overnight, so sometimes I actually prefer it the next day.

Freezing

This stew freezes really well! I portion it out into freezer-safe containers or bags, and it holds up for about 2 months. Just be sure to thaw it fully in the refrigerator before reheating.

Reheating

When reheating, I prefer to warm it gently over low heat on the stove, stirring occasionally, to keep the chicken tender and prevent the sauce from drying out. You can add a splash of broth or water if it looks too thick.

FAQs

Final Thoughts

I absolutely love how this Chicken Marengo Stew Recipe turns out every time — it’s dependable, delicious, and brings a little piece of history right to my dinner table. When I first made it, I wasn’t sure if the olives and green peppers would work, but now they’re my favorite parts! If you want a stew that’s packed with flavor but not complicated, this one’s definitely worth trying. I hope it becomes as much of a favorite in your kitchen as it is in mine.

Print