Chicken Marengo Recipe

Chicken Marengo Recipe is a classic, rustic French dish combining tender chicken with a rich tomato‑mushroom sauce, fresh herbs, and a touch of wine. It’s comfort food elevated — perfect for a weeknight dinner or an impressive yet manageable dish for guests. The melding of savory chicken, earthy mushrooms, bright tomatoes, and aromatic herbs makes each bite warm, flavorful, and deeply satisfying. In this blog post, we’ll break down every step in detail, offer substitution ideas, storage tips, nutritional info, serving suggestions, FAQs — everything you need to cook this timeless classic with confidence.

Why You’ll Love This Chicken Marengo Recipe

You’ll love this Chicken Marengo Recipe because it delivers impressive French‑style flavor with approachable steps and pantry‑friendly ingredients. The seared chicken creates a beautiful browned crust, while the tomato and wine sauce simmers into deep richness. The inclusion of fresh herbs, mushrooms, and optional olives adds dimension and color. It’s a dish that feels special yet remains down-to-earth — no extreme technique required. Plus, it’s flexible: serve it with pasta, crusty bread, or even rice, and it works for casual dinners or more formal occasions.

Ingredients

• 2 pounds bone‑in chicken thighs, drumsticks, or a mix

• 1½ teaspoons kosher salt, divided (plus extra if needed)

• ¾ teaspoon freshly ground black pepper, divided (plus extra if needed)

• 2 tablespoons olive oil, divided

• 8 ounces mixed fresh mushrooms (shiitake, oyster, baby bella, etc.), thinly sliced

• 1 tablespoon coarsely chopped fresh parsley leaves, plus extra for garnish

• 1 teaspoon coarsely chopped fresh oregano leaves, plus extra for garnish

• ½ teaspoon fresh thyme leaves (from ~2 sprigs) or ¼ teaspoon dried thyme

• 1 medium shallot, thinly sliced lengthwise

• 3 cloves garlic, thinly sliced

• 2 tablespoons tomato paste

• ½ cup dry white wine

• ½ cup low‑sodium chicken broth

• 1 (14.5‑ounce) can whole peeled tomatoes

• 6 to 8 thinly sliced Castelvetrano olives (optional)

• Cooked pasta or crusty bread (optional, for serving)

Step‑by‑Step: How to Make Chicken Marengo Recipe

1. Preheat & dry the chicken.
   Preheat your oven to 350 °F (≈175 °C). Pat the chicken pieces dry with paper towels — moisture interferes with browning.
   Season with 1 teaspoon kosher salt and ½ teaspoon black pepper. Let it rest 5 minutes.

2. Sear the chicken.
   In a large 12‑inch oven‑safe sauté pan over medium heat, warm 1 tablespoon olive oil until shimmering.
   Arrange the chicken skin‑side down in a single layer. Let it cook undisturbed until the skin is golden brown, about 12–15 minutes.
   Flip the pieces and cook an additional 2 minutes.
   Using tongs, transfer the chicken to a plate, skin‑side up (it won’t yet be fully cooked).

3. Sauté the vegetables and herbs.
   Drizzle in the remaining tablespoon of olive oil into the pan. Toss in the sliced mushrooms, chopped parsley, oregano, thyme, plus the remaining ½ teaspoon salt and ¼ teaspoon pepper.
   Stir frequently, scraping up browned bits from the pan bottom, until the mushrooms soften (≈2 minutes).

4. Cook shallot, garlic, and tomato paste.
   Push the mushrooms outward, and in the center of the pan place the sliced shallot and garlic.
   Let them soften and become fragrant for about 2 minutes.
   Stir in the tomato paste, coating all ingredients, and cook for another minute to deepen flavor.

5. Deglaze and build the sauce.
   Pour in the ½ cup white wine, stirring and letting it reduce by half (≈2 minutes).
   Stir in the ½ cup chicken broth and increase heat to medium‑high; cook for about 2 minutes, stirring occasionally.
   Add the canned whole peeled tomatoes (with juice), crushing them by hand as you do so.

6. Return chicken & bake.
   Nestle the chicken back into the pan, skin‑side up, in a single layer. Bring the mixture to a boil, then transfer the pan to the oven.
   Bake for 40 minutes to 1 hour, stirring every 20 minutes and scraping down edges to incorporate browned bits. The sauce should thicken and darken.

7. Finish & garnish.
   Once cooked through and the sauce is deeply flavored, garnish with extra chopped parsley, oregano, and the optional sliced olives.
   Serve hot over pasta, with crusty bread, or on its own.

Helpful Tips

• Brown the chicken well. Don’t rush the searing; a good brown crust imparts deep flavor.

• Don’t overcrowd the pan. If your chicken or mushrooms crowd the pan, they’ll steam instead of brown. Use a larger pan or do in batches.

• Use a good quality white wine. A dry white that’s drinkable will give better flavor.

• Crush tomatoes by hand. This gives a more rustic texture than just crushing with a spoon.

• Stir gently in the oven. Scrape the sides but try not to disturb the skin of the chicken.

• Test for doneness. Chicken should reach 165 °F (≈74 °C) internally.

• Adjust seasoning at the end. Taste the sauce; add a pinch of salt or pepper if needed.

Substitutions And Variations

• Chicken cuts: Absolutely — you can swap in boneless chicken thighs or breasts if preferred. Just adjust the cooking time accordingly.

• Herbs: If fresh oregano or thyme aren’t available, use ½ teaspoon each of dried.

• Tomatoes: Use ½ of a 28‑ounce can whole tomatoes instead, or one can of diced tomatoes (the texture is slightly firmer).

• Wine substitute: Use extra chicken broth and a splash of white wine vinegar to simulate the acidity.

• Olives: Kalamata or green niçoise olives could replace Castelvetrano.

• Vegetarian version: Replace chicken with thick slices of eggplant or cauliflower steaks and use vegetable broth.

• Spiciness: Add a pinch of red pepper flakes or a sliced chili for heat.

Storage Instructions

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days.

• Freezer: While the texture may change slightly, you can freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

• Reheating: Warm gently on the stovetop over low heat, adding a splash of broth if the sauce has thickened too much.

Nutritional Information

Estimates per serving (assuming 6 servings, without pasta or bread):

• Calories: ~360–420 kcal

• Protein: ~28–32 g

• Fat: ~18–22 g (depending on chicken skin and olive oil)

• Carbohydrates: ~8–10 g

• Fiber: ~2–3 g

• Sodium: ~550–650 mg (adjustable with lower‑salt broth)

• Sugar: ~4–6 g (from tomatoes)

Serving Suggestions

• Over pasta: Toss spaghetti, fettuccine, or pappardelle lightly in olive oil and serve the chicken and sauce on top.

• With crusty bread: Use bread to mop up the rich, tomatoey sauce.

• Alongside greens: Serve with a simple green salad dressed with lemon vinaigrette to balance richness.

• Mashed potatoes or polenta: For a hearty base, serve this over mashed potatoes or creamy polenta.

• Wine pairing: A crisp white like Sauvignon Blanc or a light red such as Pinot Noir or Beaujolais pairs nicely.

Frequently Asked Questions About Chicken Marengo Recipe

1. Can I use boneless chicken instead of bone‑in pieces?
Absolutely — you can swap in boneless chicken thighs or breasts if preferred. But because they cook faster, check earlier (after ~25–35 min) and reduce overall bake time so the meat doesn’t dry out.

2. Do I need to use white wine?
It’s highly recommended because wine adds acidity and depth. However, if you can’t or don’t want to use wine, substitute the ½ cup with extra chicken broth plus 1 tablespoon white wine vinegar or lemon juice. The flavor won’t be identical, but it will still be delicious.

3. Why did my sauce stay watery?
Possible causes: not reducing the wine enough before adding tomatoes, not baking long enough, or your tomatoes had excess liquid. To fix, simmer extra time uncovered or mash more solids into the sauce.

4. Can I make this ahead?
Yes, the flavors often deepen if you make it ahead by a few hours or even a day. Reheat gently, and add a splash of broth if needed to loosen the sauce.

5. Is this dish gluten-free?
Yes — the recipe as written is naturally gluten‑free (assuming your broth and canned tomatoes have no gluten additives). Just serve with gluten‑free pasta or bread if needed.

6. How do I know when the chicken is done?
Use an instant‑read thermometer. The internal temperature should reach at least 165 °F (≈74 °C). Also, juices should run clear when pierced.

Conclusion

I hope you enjoy making this Chicken Marengo Recipe as much as I enjoy sharing it with you. It’s one of those recipes that feels luxurious but is entirely manageable in any home kitchen. Whether you’re cooking for family or entertaining friends, the deep, savory sauce paired with tender chicken always wins compliments. Thank you so much for being here and trying it — may your kitchen be filled with fragrant herbs, sweet tomato aroma, and the joy of good food. Happy cooking, bon appétit, and here’s to many delicious meals ahead!

Chicken Marengo Recipe

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• Author: Lisa
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x

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Description

Chicken Marengo Recipe is a rustic French one-pan dish with chicken simmered in tomato wine sauce, mushrooms, and herbs.

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Ingredients

Scale 1x2x3x

2 pounds bone‑in chicken thighs, drumsticks, or a mix

1½ teaspoons kosher salt, divided (plus extra if needed)

¾ teaspoon freshly ground black pepper, divided (plus extra if needed)

2 tablespoons olive oil, divided

8 ounces mixed fresh mushrooms (shiitake, oyster, baby bella, etc.), thinly sliced

1 tablespoon coarsely chopped fresh parsley leaves, plus extra for garnish

1 teaspoon coarsely chopped fresh oregano leaves, plus extra for garnish

½ teaspoon fresh thyme leaves (from ~2 sprigs) or ¼ teaspoon dried thyme

1 medium shallot, thinly sliced lengthwise

3 cloves garlic, thinly sliced

2 tablespoons tomato paste

½ cup dry white wine

½ cup low‑sodium chicken broth

1 (14.5‑ounce) can whole peeled tomatoes

6 to 8 thinly sliced Castelvetrano olives (optional)

Cooked pasta or crusty bread (optional, for serving)

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Instructions

• Preheat & dry the chicken.
  Preheat your oven to 350 °F (≈175 °C). Pat the chicken pieces dry with paper towels — moisture interferes with browning.
  Season with 1 teaspoon kosher salt and ½ teaspoon black pepper. Let it rest 5 minutes.

• Sear the chicken.
  In a large 12‑inch oven‑safe sauté pan over medium heat, warm 1 tablespoon olive oil until shimmering.
  Arrange the chicken skin‑side down in a single layer. Let it cook undisturbed until the skin is golden brown, about 12–15 minutes.
  Flip the pieces and cook an additional 2 minutes.
  Using tongs, transfer the chicken to a plate, skin‑side up (it won’t yet be fully cooked).

• Sauté the vegetables and herbs.
  Drizzle in the remaining tablespoon of olive oil into the pan. Toss in the sliced mushrooms, chopped parsley, oregano, thyme, plus the remaining ½ teaspoon salt and ¼ teaspoon pepper.
  Stir frequently, scraping up browned bits from the pan bottom, until the mushrooms soften (≈2 minutes).

• Cook shallot, garlic, and tomato paste.
  Push the mushrooms outward, and in the center of the pan place the sliced shallot and garlic.
  Let them soften and become fragrant for about 2 minutes.
  Stir in the tomato paste, coating all ingredients, and cook for another minute to deepen flavor.

• Deglaze and build the sauce.
  Pour in the ½ cup white wine, stirring and letting it reduce by half (≈2 minutes).
  Stir in the ½ cup chicken broth and increase heat to medium‑high; cook for about 2 minutes, stirring occasionally.
  Add the canned whole peeled tomatoes (with juice), crushing them by hand as you do so.

• Return chicken & bake.
  Nestle the chicken back into the pan, skin‑side up, in a single layer. Bring the mixture to a boil, then transfer the pan to the oven.
  Bake for 40 minutes to 1 hour, stirring every 20 minutes and scraping down edges to incorporate browned bits. The sauce should thicken and darken.

• Finish & garnish.
  Once cooked through and the sauce is deeply flavored, garnish with extra chopped parsley, oregano, and the optional sliced olives.
  Serve hot over pasta, with crusty bread, or on its own.

Notes

You can substitute boneless chicken, use canned diced tomatoes, or skip the wine for broth + vinegar. See full tips in post.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Dinner

Nutrition

• Serving Size: 1 portion (of 6)
• Calories: ~390 kcal
• Sugar: ~5 g
• Carbohydrates: ~9 g
• Protein: ~30 g