Chicken Marengo Recipe

overhead view of chicken marengo in a blue pan.

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This chicken Marengo recipe features juicy leg quarters simmered in a tomato-wine sauce with mushrooms, delivering rich, French-Italian flavors in one skillet. Traditional or modern variations, like adding fried eggs, crayfish, shrimp, or scallops, make it a versatile family favorite.

Prep Time20

Cook Time30

Total Time50

Course: Dinner, Main Course

Cuisine: French, Italian

Servings:

Calories: 527kcal

Author: Becky Hardin

Ingredients

3 tablespoons olive oil
⅓ cup all-purpose flour
kosher salt to taste
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 1 can, drained
¼ cup tomato paste
½ cup low-sodium chicken broth
chopped fresh parsley and/or 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, 2½ pounds bone-in chicken leg quarters, ground black pepper
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.
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.
chopped fresh parsley

Notes

*Bone-in chicken thighs also work well.

**I recommend a Chardonnay, Riesling, or Sauvignon Blanc. For an alcohol-free option, use more chicken broth and a squeeze of lemon juice or a dash of white wine vinegar.

Tips:

Don’t overcrowd the pan. Sear the chicken in batches if needed so it browns evenly.
If chicken sticks to the pan, wait until it naturally releases to prevent tearing the skin.
Scraping up the browned bits after sautéing mushrooms and onions gives the sauce a rich depth.
Spoon the sauce over the chicken a few times while covered; it keeps the meat moist and evenly flavored.
If the skillet is too crowded, transfer to a preheated 375°F oven for 10 minutes to ensure even cooking without over-browning the sauce.
Properly cooked chicken should read 165°F on an instant-read thermometer.
Taste the sauce at the end; a pinch of sugar can mellow the tomatoes if too tangy.

Storage: Store chicken Marengo in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition