I’m a boy mom, so I’m always looking for meals that are satisfying and a good bang for their buck. This chicken Marengo is protein-packed and full of flavor, perfect for filling those bottomless bellies!
What’s in This Chicken Marengo Recipe?
Similar to chicken Provencal, this one-pan chicken dish is made from savory chicken simmered in a tomato-based sauce. Legend has it, this was the favorite post-battle dish of Napoleon Bonaparte!
- Flour: All-purpose flour helps the chicken brown beautifully.
- Onion + Garlic: Create a savory and earthy base of flavor.
- Chicken: Bone-in chicken leg quarters are my favorite for this recipe, but thighs also work well.
- Mushrooms: Cremini mushrooms add texture and umami flavor.
- White Wine: Dry white wine adds a balancing acidity.
- Diced Tomatoes: Add tomato flavor and great texture.
- Tomato Paste: Enhances the umami tomato flavor.
- Chicken Broth: Low-sodium chicken broth adds plenty of moisture to the dish.
Variations To Try
The classic way to enjoy this dish is with fried eggs and crayfish. Personally, I’m not such a fan of it that way, but give it a try if you’re feeling adventurous. You could also try adding some shrimp or scallops instead.
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How to Store and Reheat
Store leftover chicken Marengo in an airtight container in the refrigerator for up to 3 days. I like to reheat it in a skillet set over medium-low heat until warmed through.
How to Freeze
Freeze chicken Marengo in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Notes from the Test Kitchen
I like to serve this hearty chicken Marengo over rice or pasta!
Chicken Marengo Recipe
Ingredients
- 3 tablespoons olive oil
- ⅓ cup all-purpose flour
- Kosher salt and freshly ground black pepper to taste
- 2½ pounds bone-in chicken leg quarters separated
- 2 tablespoons unsalted butter (¼ stick)
- ½ yellow onion sliced
- 3 cloves garlic minced
- 8 ounces cremini mushrooms quartered
- ½ cup dry white wine
- 15 ounces diced tomatoes drained (1 can)
- ¼ cup tomato paste
- ½ cup low-sodium chicken broth
- Fresh parsley and thyme optional, for garnish
Instructions
- Heat the oil in a large skillet set over medium-high heat. In a mixing bowl, whisk together the flour with ½ teaspoon of salt and pepper to taste. Pat the chicken leg quarters dry with paper towels, then roll them in the seasoned flour to coat.3 tablespoons olive oil, ⅓ cup all-purpose flour, Kosher salt and freshly ground black pepper, 2½ pounds bone-in chicken leg quarters
- Add the chicken to the skillet, skin-side down. Cook for 5 minutes, until golden brown on one side, then flip and cook another 2-3 minutes on the other. Remove the chicken to a plate and set aside.
- Reduce heat to medium. Melt the butter in the skillet. Add the onion and sauté for 2 minutes, then stir in the garlic and mushrooms. Cook for another 3-4 minutes, until softened and browned.2 tablespoons unsalted butter, ½ yellow onion, 3 cloves garlic, 8 ounces cremini mushrooms
- Splash in the wine and deglaze the bottom of the pan. Add the tomatoes, tomato paste, and chicken broth. Return the chicken to the pan and bring the liquid to a boil, then reduce the heat to medium-low. Cover and cook for 10-15 minutes, until chicken is cooked through to 165°F.½ cup dry white wine, 15 ounces diced tomatoes, ¼ cup tomato paste, ½ cup low-sodium chicken broth
- Allow the chicken to rest for at least 5 minutes, then serve garnished with parsley and/or thyme.Fresh parsley and thyme
Notes
How to Make Chicken Marengo Step by Step
Season the Chicken: Heat 3 tablespoons of olive oil in a large skillet set over medium-high heat. In a mixing bowl, whisk together ⅓ cup of all-purpose flour with ½ teaspoon of salt and pepper to taste. Pat 2½ pounds of boneless, skinless chicken leg quarters dry with paper towels, then roll them in the seasoned flour to coat.
Cook the Chicken: Add the chicken to the skillet, skin-side down. Cook for 5 minutes, until golden brown on one side, then flip and cook another 2-3 minutes on the other. Remove the chicken to a plate and set aside.
Sauté the Vegetables: Reduce heat to medium. Melt 2 tablespoons of unsalted butter in the skillet. Add ½ of a sliced yellow onion and sauté for 2 minutes, then stir in 3 minced cloves of garlic and 8 ounces of sliced cremini mushrooms. Cook for another 3-4 minutes, until softened and browned.
Deglaze the Pan: Splash in ½ cup of dry white wine and deglaze the bottom of the pan. Add 15 ounces (1 can) of diced tomatoes, ¼ cup of tomato paste, and ½ cup of chicken broth. Return the chicken to the pan and bring the liquid to a boil, then reduce the heat to medium-low. Cover and cook for 10-15 minutes, until chicken is cooked through to 165°F.
Serve the Chicken: Allow the chicken to rest for at least 5 minutes, then serve garnished with parsley and/or thyme.
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