Chicken Thighs Marengo
Elevate your weeknight dinner game with Chicken Thighs Marengo, a timeless French-inspired dish that's bursting with hearty, comforting flavors. Succulent bone-in, skin-on chicken thighs are seared to golden perfection and then simmered in a rich, savory tomato-based sauce infused with dry white wine, earthy mushrooms, and fragrant garlic. The addition of herbs like thyme and a rustic bay leaf creates layers of aromatic depth, while a splash of chicken stock melds everything into a luscious, hearty stew. This one-pot wonder is as easy to prepare as it is impressive, making it perfect for casual dinners or special occasions alike. Serve it over fluffy mashed potatoes or alongside crusty bread to soak up every drop of the flavorful sauce. Ideal for lovers of classic comfort food, this dish is as visually enticing as it is delicious!
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Recipe Information
Ingredients
- 6 bone-in, skin-on chicken thighs
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 garlic cloves, minced
- 1 medium yellow onion, diced
- 8 ounces white mushrooms, sliced
- 1 cup dry white wine
- 1 cup chicken stock
- 2 tablespoons tomato paste
- 1 15-ounce can diced tomatoes (canned, with juices)
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the chicken thighs with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Lightly coat the chicken with the all-purpose flour, shaking off the excess.
In a large skillet or Dutch oven, heat the olive oil and butter over medium-high heat. Add the chicken thighs, skin-side down, and sear until golden brown, about 4-5 minutes per side. Remove and set aside on a plate.
In the same skillet, lower the heat to medium. Add the minced garlic and diced onion, cooking until softened and fragrant, about 2-3 minutes.
Stir in the sliced mushrooms and cook for an additional 4-5 minutes, or until they release their moisture and start to brown slightly.
Deglaze the pan by pouring in the white wine, scraping the bottom of the skillet with a wooden spoon to dislodge any browned bits. Let the wine reduce for 2-3 minutes.
Add the chicken stock, tomato paste, diced tomatoes with their juices, dried thyme, bay leaf, and remaining salt and pepper. Stir to combine, then bring the mixture to a simmer.
Return the chicken thighs to the skillet, nestling them into the sauce. Reduce the heat to low, cover the skillet, and let everything simmer for 25-30 minutes, or until the chicken is cooked through and tender, with an internal temperature of 165°F (75°C).
Remove the bay leaf from the sauce. Taste and adjust seasonings if necessary.
Garnish with freshly chopped parsley and serve hot with crusty bread, rice, or mashed potatoes.
Nutrition Facts
Calories |
2900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.1 g | 255% | |
| Saturated Fat | 55.0 g | 275% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 783 mg | 261% | |
| Sodium | 2220 mg | 96% | |
| Total Carbohydrate | 49.4 g | 18% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 17.5 g | ||
| Protein | 187.8 g | 376% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 226 mg | 17% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3548 mg | 75% | |
*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.
