Chicken Marengo with Mushrooms
Transport your taste buds to the rustic kitchens of France with this comforting Chicken Marengo with Mushrooms recipe. Tender, golden-seared bone-in chicken thighs are simmered in a rich, aromatic sauce featuring earthy button mushrooms, dry white wine, and a medley of herbs like thyme and bay leaf. A base of sweet crushed tomatoes and hearty chicken stock infuses every bite with deep, satisfying flavor. This classic one-pot dish is perfect for weeknight dinners or special occasions, ready in just over an hour with minimal prep time. Serve this savory masterpiece with crusty bread, creamy mashed potatoes, or fluffy rice to soak up the luxurious sauce. Bursting with French-inspired charm, this easy-to-follow recipe is destined to become a staple in your meal rotation.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion (finely chopped)
- 3 pieces garlic cloves (minced)
- 8 ounces button mushrooms (sliced)
- 1 cup dry white wine
- 1 14-ounce can crushed tomatoes
- 1 cup chicken stock
- 1 piece bay leaf
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Start by patting the chicken thighs dry with paper towels. Season both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
In a large heavy-bottomed skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Place the chicken thighs skin-side down in the skillet and sear for 5 minutes on each side, or until the skin is golden brown. Remove the chicken and set aside.
Reduce the heat to medium. Add 2 tablespoons of unsalted butter to the skillet. Once melted, add the chopped onion and sauté for 3–4 minutes until softened.
Add the minced garlic and sliced mushrooms to the skillet. Cook for 5–6 minutes, stirring occasionally, until the mushrooms are golden and their liquid has mostly evaporated.
Pour the dry white wine into the skillet, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2–3 minutes to reduce slightly.
Stir in the crushed tomatoes and chicken stock. Add the bay leaf and thyme sprigs. Mix well to combine.
Return the chicken thighs to the skillet, ensuring they are nestled into the sauce. Spoon some sauce over the chicken to coat.
Cover the skillet with a lid and reduce the heat to low. Let the chicken simmer gently for 30 minutes, or until it is cooked through and tender. The internal temperature of the chicken should reach 165°F (75°C).
Taste the sauce and adjust the seasoning with additional salt or pepper, if needed.
Discard the bay leaf and thyme sprigs. Garnish with chopped fresh parsley before serving.
Serve the Chicken Marengo hot, accompanied by crusty bread, rice, or mashed potatoes to soak up the delicious sauce.
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 641 mg | 28% | |
| Total Carbohydrate | 13.0 g | 5% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 7.0 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 61 mg | 5% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 874 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.
