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.
Ingredients
Scale
- 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
- 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
- Wash the chicken pieces thoroughly and pat dry using paper towels to remove excess moisture, ensuring better browning during cooking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Transfer the Chicken Marengo to a serving platter and serve immediately while hot.
Notes
- This dish pairs well with crusty bread or rice.
- Feel free to adjust the vegetables according to your preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 120 mg