Chicken Marengo
This Chicken Marengo recipe pairs seared chicken thighs and mushrooms with a tomato and white wine sauce. Everything cooks in one skillet and finishes with fresh parsley and lemon zest.
Ingredients
- 6 bone-in, skin-on chicken thighs about 3 pounds (1360 g)
- 2 teaspoon kosher salt divided
- ½ teaspoon freshly ground black pepper divided
- 3 tablespoon all-purpose flour for dredging
- 4 tablespoon extra virgin olive oil
- 1 yellow onion chopped
- 200 g white button or cremini mushrooms sliced
- 3 cloves garlic minced
- 1 tablespoon all-purpose flour for the sauce
- 1 tablespoon fresh thyme leaves
- 1 bay leaf
- 120 ml dry white wine
- 2 tablespoon tomato paste
- 1 can diced tomatoes 14 ounces / 400 g
- 240 ml chicken broth
- 2 tablespoon chopped fresh parsley
- 1 teaspoon finely grated fresh lemon zest
Instructions
- Pat the 6 bone-in, skin-on chicken thighs dry with paper towels. Season them with 1 tsp kosher salt and ¼ tsp Freshly ground black pepper. Lightly coat each thigh with 3 tbsp all-purpose flour, shaking off any excess.
- Heat 4 tbsp extra virgin olive oil in a large skillet over medium-high heat. Arrange the chicken skin-side down and sear for about 5 minutes per side, until golden. Transfer the chicken to a plate.
- Add 1 yellow onion, chopped, to the same skillet and season with the remaining 1 tsp kosher salt and ¼ tsp Freshly ground black pepper. Cook for about 5 minutes, until softened.
- Add 200 g white button or cremini mushrooms, sliced, and cook for 2–3 minutes, until golden and their released moisture has evaporated. Stir in 3 cloves garlic, minced, and cook for 1 minute.
- Sprinkle 1 tbsp all-purpose flour over the vegetables and stir constantly for 1 minute. Add 1 tbsp fresh thyme leaves and 1 bay leaf.
- Pour in 120 ml dry white wine. Scrape the browned bits from the bottom of the skillet and simmer for 2–3 minutes, until the wine has reduced by approximately half.
- Stir in 2 tbsp tomato paste, the 1 can diced tomatoes, and 240 ml chicken broth. Bring the Marengo sauce to a gentle simmer.
- Return the chicken and any accumulated juices to the skillet, arranging the thighs skin-side up. Cover and simmer gently over low heat for 20 minutes.
- Remove the lid and simmer for another 10 minutes, until the sauce has slightly thickened and the chicken reaches at least 165°F (74°C) in the thickest part without touching the bone.
- Discard the bay leaf. Stir in 2 tbsp chopped fresh parsley and 1 tsp finely grated fresh lemon zest, then serve the Chicken Marengo with the sauce spooned around the chicken.
Notes
Shake Off the Excess Flour: I keep the coating light so the chicken browns evenly without leaving unnecessary flour in the skillet.
Keep the Skin Facing Up: Arrange the thighs skin-side up when returning them to the sauce so the browned surface is not completely submerged.
Check Each Thigh: Chicken thighs can differ in size, so use the temperature rather than the cooking time alone to confirm they are ready.
Add the Lemon Zest Last: I stir it in immediately before serving so its aroma remains noticeable against the tomato and white wine sauce.
Nutrition
Calories: 707kcal | Carbohydrates: 19g | Protein: 40g | Fat: 51g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 25g | Trans Fat: 0.2g | Cholesterol: 214mg | Sodium: 1768mg | Potassium: 994mg | Fiber: 3g | Sugar: 6g | Vitamin A: 668IU | Vitamin C: 21mg | Calcium: 83mg | Iron: 4mg
