4.6 from 15 votes
Chicken Marengo
This Chicken Marengo recipe is a comforting and hearty dish that's perfect for any day of the week. It features tender chicken thighs simmered in a flavorful sauce made with tomatoes, white wine, mushrooms, and a hint of garlic and thyme.
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins
Servings: 4
Calories: 439 kcal
Course:
Dinner
Cuisine:
French
Ingredients
- 8 chicken thighs bone-in, skin-on
- salt and pepper to taste
- ½ cup all-purpose flour for dredging
- 1 large onion finely chopped
- 8 ounces mushrooms sliced
- 3 cloves garlic minced
- 1 cup dry white wine
- 14 ounces diced tomatoes 1 can
- 1½ cu chicken broth low sodium
- 1 teaspoon dried thyme
- 1 bay leaf
- ¼ cup fresh parsley chopped
- Zest of 1 lemon
Instructions
- Pat the chicken thighs dry with paper towels and season them generously with salt and pepper. Dredge them lightly in flour, shaking off any excess.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs skin-side down and cook until the skin is golden and crisp, about 5-6 minutes. Flip the thighs and cook for another 4-5 minutes. Remove from the skillet and set aside. (You may need to work in batches to avoid overcrowding the pan.)
- In the same skillet, reduce the heat to medium and add the onion, mushrooms and garlic. Sauté until the onion becomes translucent, about 2-3 minutes.
- Pour in the white wine and stir, scraping up the browned bits from the bottom of the pan. Let it simmer for a few minutes to reduce slightly.
- Stir in the diced tomatoes, chicken broth, thyme, and bay leaf. Bring to a simmer.
- Place the chicken thighs back into the skillet, skin-side up. Make sure the skin remains above the liquid to keep it crispy. Cover and simmer on low heat for about 40-45 minutes, or until the chicken is fully cooked and tender.
- Discard the bay leaf and adjust seasoning with salt and pepper. Sprinkle with chopped parsley and lemon zest.
Cup of Yum
Notes
- Chicken Choices: While I used bone-in, skin-on chicken thighs for extra flavor, you can easily substitute with boneless thighs or breasts if you prefer. Just adjust the cooking time accordingly, as boneless chicken cooks faster.
- Wine Selection: A dry white wine works best in this recipe. If you prefer not to use wine, chicken broth with a squeeze of lemon juice is a great alternative.
- Mushroom Varieties: Feel free to experiment with different types of mushrooms for varied flavors and textures. Cremini, portobello, or even a mix of wild mushrooms work great.
- Sauce Thickness: If the sauce is too thick after simmering, you can thin it with a little extra chicken broth. If it's too thin, let it simmer uncovered for a few extra minutes to reduce.
Nutrition Information
Serving
1serving
Calories
439kcal
(22%)
Carbohydrates
25g
(8%)
Protein
50g
(100%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.04g
Cholesterol
215mg
(72%)
Sodium
380mg
(16%)
Potassium
1143mg
(33%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
498IU
(10%)
Vitamin C
19mg
(21%)
Calcium
87mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 439
% Daily Value*
| Serving | 1serving | |
| Calories | 439kcal | 22% |
| Carbohydrates | 25g | 8% |
| Protein | 50g | 100% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 215mg | 72% |
| Sodium | 380mg | 16% |
| Potassium | 1143mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 498IU | 10% |
| Vitamin C | 19mg | 21% |
| Calcium | 87mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.