I’m a boy mom, so I’m always looking for meals that are satisfying and a good bang for their buck. This chicken Marengo is protein-packed and full of flavor, perfect for filling those bottomless bellies!
What’s in This Chicken Marengo Recipe?
Similar to chicken Provencal, this one-pan chicken dish is made from savory chicken simmered in a tomato-based sauce. Legend has it, this was the favorite post-battle dish of Napoleon Bonaparte!
- Flour: All-purpose flour helps the chicken brown beautifully.
- Onion + Garlic: Create a savory and earthy base of flavor.
- Chicken: Bone-in chicken leg quarters are my favorite for this recipe, but thighs also work well.
- Mushrooms: Cremini mushrooms add texture and umami flavor.
- White Wine: Dry white wine adds a balancing acidity.
- Diced Tomatoes: Add tomato flavor and great texture.
- Tomato Paste: Enhances the umami tomato flavor.
- Chicken Broth: Low-sodium chicken broth adds plenty of moisture to the dish.
Variations To Try
The classic way to enjoy this dish is with fried eggs and crayfish. Personally, I’m not such a fan of it that way, but give it a try if you’re feeling adventurous. You could also try adding some shrimp or scallops instead.
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How to Store and Reheat
Store leftover chicken Marengo in an airtight container in the refrigerator for up to 3 days. I like to reheat it in a skillet set over medium-low heat until warmed through.
How to Freeze
Freeze chicken Marengo in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Notes from the Test Kitchen
I like to serve this hearty chicken Marengo over rice or pasta!
Chicken Marengo Recipe
This chicken Marengo is protein-packed and full of flavor,perfect for filling those bottomless bellies! A favorite of Napoleon Bonaparte!
Prep:20minutes
Cook:30minutes
Total Time
:50minutes
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Instructions
Heat the oil in a large skillet set over medium-high heat. In a mixing bowl,whisk together the flour with ½ teaspoon of salt and pepper to taste. Pat the chicken leg quarters dry with paper towels,then roll them in the seasoned flour to coat.
3 tablespoons olive oil,⅓ cup all-purpose flour,Kosher salt and freshly ground black pepper,2½ pounds bone-in chicken leg quarters
Add the chicken to the skillet,skin-side down. Cook for 5 minutes,until golden brown on one side,then flip and cook another 2-3 minutes on the other. Remove the chicken to a plate and set aside.
Reduce heat to medium. Melt the butter in the skillet. Add the onion and sauté for 2 minutes,then stir in the garlic and mushrooms. Cook for another 3-4 minutes,until softened and browned.
2 tablespoons unsalted butter,½ yellow onion,3 cloves garlic,8 ounces cremini mushrooms
Splash in the wine and deglaze the bottom of the pan. Add the tomatoes,tomato paste,and chicken broth. Return the chicken to the pan and bring the liquid to a boil,then reduce the heat to medium-low. Cover and cook for 10-15 minutes,until chicken is cooked through to 165°F.
½ cup dry white wine,15 ounces diced tomatoes,¼ cup tomato paste,½ cup low-sodium chicken broth
Allow the chicken to rest for at least 5 minutes,then serve garnished with parsley and/or thyme.
Fresh parsley and thyme
Notes
Storage:Â Store chicken Marengo in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Facts
Chicken Marengo Recipe
Amount Per Serving
Calories527
Calories from Fat 342
% Daily Value*
Fat38g58%
Saturated Fat 11g69%
Trans Fat 0.3g
Polyunsaturated Fat 7g
Monounsaturated Fat 17g
Cholesterol167mg56%
Sodium709mg31%
Potassium802mg23%
Carbohydrates14g5%
Fiber 2g8%
Sugar 4g4%
Protein29g58%
Vitamin A492IU10%
Vitamin C10mg12%
Calcium55mg6%
Iron3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
How to Make Chicken Marengo Step by Step
Season the Chicken:Heat 3 tablespoons of olive oil in a large skillet set over medium-high heat. In a mixing bowl,whisk together ⅓ cup of all-purpose flour with ½ teaspoon of salt and pepper to taste. Pat 2½ pounds of boneless,skinless chicken leg quarters dry with paper towels,then roll them in the seasoned flour to coat.
Cook the Chicken:Add the chicken to the skillet,skin-side down. Cook for 5 minutes,until golden brown on one side,then flip and cook another 2-3 minutes on the other. Remove the chicken to a plate and set aside.
Sauté the Vegetables:Reduce heat to medium. Melt 2 tablespoons of unsalted butter in the skillet. Add ½ of a sliced yellow onion and sauté for 2 minutes,then stir in 3 minced cloves of garlic and 8 ounces of sliced cremini mushrooms. Cook for another 3-4 minutes,until softened and browned.
Deglaze the Pan:Splash in ½ cup of dry white wine and deglaze the bottom of the pan. Add 15 ounces (1 can) of diced tomatoes,¼ cup of tomato paste,and ½ cup of chicken broth. Return the chicken to the pan and bring the liquid to a boil,then reduce the heat to medium-low. Cover and cook for 10-15 minutes,until chicken is cooked through to 165°F.
Serve the Chicken:Allow the chicken to rest for at least 5 minutes,then serve garnished with parsley and/or thyme.
