Chicken Marengo
Discover the timeless elegance of **Chicken Marengo**, a classic French-inspired dish that transforms simple ingredients into a rich, aromatic masterpiece. Featuring tender, golden-browned chicken thighs simmered in a savory tomato-based sauce infused with garlic, dry white wine, and fresh herbs, this one-pot wonder is the epitome of comfort food with a Mediterranean flair. Hearty vegetables like carrots and mushrooms add depth and texture, while a splash of brandy (optional) elevates the dish to a gourmet level. Ready in just over an hour, this flavorful stew is perfect for impressing at dinner parties or savoring as a cozy family meal. Serve it piping hot with crusty bread, creamy mashed potatoes, or fragrant rice to soak up every drop of the luscious sauce. Indulge in the rustic charm and bold flavors of Chicken Marengo today!
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 piece medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 pieces carrots, peeled and sliced
- 200 grams white mushrooms, sliced
- 1 cup dry white wine
- 1 cup chicken stock
- 400 grams canned crushed tomatoes
- 2 tablespoons brandy (optional)
- 3 sprigs fresh thyme sprigs
- 1 piece bay leaf
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season them on both sides with salt and pepper.
Dredge each chicken thigh in flour, shaking off any excess.
Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs skin-side down and cook until golden-brown, about 4-5 minutes per side. Remove the chicken and set aside.
Reduce the heat to medium and add the chopped onion. Sauté for 2-3 minutes until softened, then add the garlic and cook for another 30 seconds, stirring constantly to avoid burning.
Add the carrots and mushrooms to the pan, cooking for 5-7 minutes until slightly softened and browned.
Deglaze the pan by adding the brandy (if using) and white wine, scraping the bottom of the pan with a wooden spoon to release any browned bits.
Add the chicken stock and crushed tomatoes, stirring to combine. Return the chicken thighs to the pan, nesting them into the sauce.
Add the thyme sprigs and bay leaf to the pan, and bring the mixture to a gentle boil. Reduce the heat to low and cover the pan. Simmer for 35-40 minutes, or until the chicken is tender and fully cooked through.
Remove the thyme sprigs and bay leaf from the pan. Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Serve the Chicken Marengo hot, garnished with chopped fresh parsley. It pairs beautifully with rice, crusty bread, or mashed potatoes.
Nutrition Facts
Calories |
602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 778 mg | 34% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 8.1 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 77 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 906 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
