Description
Chicken Marengo is a classic French dish featuring succulent bone-in, skin-on chicken thighs cooked in a rich tomato-based sauce with mushrooms, olives, green peppers, and a splash of white wine. This comforting, savory stew brings together aromatic vegetables and bold flavors for a hearty meal perfect for family dinners.
Ingredients
Scale
Chicken and Seasoning
- 6-8 chicken thighs, bone-in, skin on
- Kosher salt and freshly ground black pepper, to taste
- Pinch red pepper flakes
- Pinch garlic powder
- ½ cup all-purpose flour
Sauce and Vegetables
- 3 tablespoons vegetable oil
- 1 medium onion, sliced
- 1 pound mushrooms, sliced
- ½ cup pitted black kalamata olives
- 1 green pepper, seeds removed and cut into strips
- One 14-ounce can chopped tomatoes
- 2 tablespoons tomato paste
- ½ cup white wine
- ½ cup chicken broth
- ½ tablespoon butter
Instructions
- Prepare the Chicken: Wash the chicken pieces thoroughly and pat dry using paper towels to remove excess moisture, ensuring better browning during cooking.
- Season and Dredge: Season the chicken thighs generously with kosher salt, freshly ground black pepper, red pepper flakes, and garlic powder. Lightly dredge each piece in all-purpose flour, shaking off any excess to promote crispiness when browning.
- Brown the Chicken: Heat vegetable oil in a large sauté pan over medium-high heat. Add the chicken in batches if necessary, and brown on both sides until golden, approximately 3 minutes per side. Remove browned chicken and set aside on a plate.
- Sauté Vegetables: In the same pan, add sliced mushrooms and onions. Cook over medium-low heat for about 5 minutes until softened. Remove from pan and set aside.
- Deglaze the Pan: Increase the heat to medium-high and pour in the white wine to deglaze, scraping up browned bits from the bottom. Let the wine reduce for 2 to 3 minutes to concentrate flavor.
- Add Broth and Vegetables: Pour chicken broth into the pan. Return the mushrooms and onions back to the pan, then add the chopped tomatoes, tomato paste, green pepper strips, and kalamata olives. Stir to combine, and let the mixture simmer gently for 3 to 4 minutes.
- Simmer the Chicken: Place the browned chicken thighs back into the pan, nestling them into the sauce. Cover and cook for 25 to 30 minutes, or until the internal temperature reaches 185°F, ensuring the chicken is fully cooked and tender.
- Season and Finish: Adjust seasoning by adding more salt and pepper to taste. Turn off the heat and stir in half a tablespoon of butter for a silky finish to the sauce.
- Serve: Transfer the Chicken Marengo to a serving platter and serve immediately while hot.
Notes
- Use bone-in, skin-on chicken thighs for the best flavor and tenderness.
- Browning the chicken well is key to developing depth of flavor.
- Deglazing with white wine helps capture flavorful browned bits from the pan.
- Cooking covered allows the chicken to become tender and absorb the sauce.
- Check the internal temperature of chicken to ensure safe doneness (185°F for thighs).
- This dish pairs well with crusty bread, rice, or mashed potatoes for a complete meal.
Nutrition
- Serving Size: 1 serving (1 chicken thigh with sauce)
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
