Miley Meet my favorite Chicken Marengo! A French bistro spin on a classic chicken stew, this savory recipe is a perfect meal for cozy weekends and dinner parties alike.
It’s easy to make with simple ingredients (and one pot!), and the flavor is oh-so-rich. Ingredients like white wine and tomatoes add savory depth, and sautéed mushrooms and fresh herbs make it earthy and robust.
Mop up your sauce with sides like crusty bread, rice, or noodles for a comforting, grounding, and delicious meal!
Why You’ll Love This Recipe
Chicken Marengo brings comfort and flavor without being complicated.
Deep flavor: Wine, tomatoes, and herbs build a rich sauce.
Juicy chicken: Bone in thighs stay tender and full of taste.
One pan cooking: Everything comes together in the same pan.
Classic feel: Old style flavors that never feel outdated.
Great for sharing: Perfect for slow dinners with family.
Saucy and cozy: Ideal for spooning over bread or rice.
Ingredients
For the Chicken Marengo:
- 8 chicken thighs, bone in, skin on
- Salt and pepper to taste
- ½ cup all purpose flour
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup dry white wine
- 14 ounces diced tomatoes
- 1½ cups chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Zest of 1 lemon
- ¼ cup fresh parsley, chopped
Step by Step Instructions
1. Season and Coat the Chicken
Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper. Lightly coat each piece in flour, shaking off extra. This helps the skin brown and thickens the sauce later.
2. Brown the Chicken
Heat olive oil in a large deep skillet over medium heat. Place the chicken skin side down and cook until golden and crisp, about 6 to 8 minutes. Flip and cook the other side for a few minutes. Remove chicken and set aside.
3. Cook the Vegetables
In the same pan, add the chopped onion. Cook until soft and lightly golden. Stir in garlic and mushrooms, cooking until the mushrooms release moisture and begin to brown.
4. Deglaze the Pan
Pour in the white wine and scrape up all the browned bits from the bottom. Let it simmer for a few minutes until slightly reduced. This builds the base flavor of the sauce.
5. Build the Sauce
Add diced tomatoes, chicken broth, thyme, bay leaf, and lemon zest. Stir gently and bring to a light simmer.
6. Return the Chicken
Nestle the chicken thighs back into the pan, skin side up. Spoon some sauce over the top. Reduce heat to low, cover, and simmer for about 40 minutes until the chicken cooks through.
7. Finish and Rest
Remove the bay leaf. Sprinkle chopped parsley over the dish. Let it rest for a few minutes so the sauce thickens slightly before serving.
Tips & Variations
- Add a small knob of butter at the end.
- Carrots work nicely with the mushrooms.
- Let it simmer uncovered for the last 10 minutes.
- Fresh thyme adds a softer herbal note
- Tastes even better the next day.
Serving Suggestions
Chicken Marengo pairs beautifully with crusty bread that soaks up every bit of sauce. Mashed potatoes work well for a softer base, while plain rice keeps the focus on the chicken. A simple green salad balances the richness without stealing attention.
When I serve this for guests, I bring the pan straight to the table. It feels rustic and inviting, and people love spooning the sauce over their plates.
Frequently Asked Questions
Can I use boneless chicken?
Yes, though bone in thighs give deeper flavor.
Does the wine cook off?
Yes, it reduces during simmering and leaves flavor behind.
Can I freeze leftovers?
Yes, store in an airtight container for up to two months.
How do I know the chicken is done?
The meat should feel tender and pull easily from the bone.
Can I skip mushrooms?
Yes, the dish still works well without them.
Final Thoughts
Chicken Marengo feels like a meal that slows everything down. The sauce builds slowly, the chicken stays juicy, and every bite feels thoughtful. It brings warmth without effort and comfort without heaviness.
Chicken Marengo
Ingredients
For the Chicken Marengo:
- 8 chicken thighs bone in, skin on
- Salt and pepper to taste
- ½ cup all purpose flour
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 3 cloves garlic minced
- 8 ounces mushrooms sliced
- 1 cup dry white wine
- 14 ounces diced tomatoes
- 1½ cups chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Zest of 1 lemon
- ¼ cup fresh parsley chopped
Instructions
- Season and Coat the Chicken: Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper. Lightly coat each piece in flour, shaking off extra. This helps the skin brown and thickens the sauce later.
- Brown the Chicken: Heat olive oil in a large deep skillet over medium heat. Place the chicken skin side down and cook until golden and crisp, about 6 to 8 minutes. Flip and cook the other side for a few minutes. Remove chicken and set aside.
- Cook the Vegetables: In the same pan, add the chopped onion. Cook until soft and lightly golden. Stir in garlic and mushrooms, cooking until the mushrooms release moisture and begin to brown.
- Deglaze the Pan: Pour in the white wine and scrape up all the browned bits from the bottom. Let it simmer for a few minutes until slightly reduced. This builds the base flavor of the sauce.
- Build the Sauce: Add diced tomatoes, chicken broth, thyme, bay leaf, and lemon zest. Stir gently and bring to a light simmer.
- Return the Chicken: Nestle the chicken thighs back into the pan, skin side up. Spoon some sauce over the top. Reduce heat to low, cover, and simmer for about 40 minutes until the chicken cooks through.
- Finish and Rest: Remove the bay leaf. Sprinkle chopped parsley over the dish. Let it rest for a few minutes so the sauce thickens slightly before serving.
