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.
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!
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.