Chicken Marengo

chicken marengo

This is a recipe for Chicken Marengo, a classic French dish that features tender chicken simmered in a rich tomato and mushroom sauce:


  • 4 bone-in chicken thighs, skin removed
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup sliced mushrooms
  • 1/2 cup dry white wine
  • 1 can (14 oz) crushed tomatoes
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Fresh parsley, chopped (for garnish)


  1. Season the chicken thighs with salt and pepper on both sides.
  2. Place the flour in a shallow bowl, and dredge each chicken thigh in the flour, shaking off any excess.
  3. Heat the olive oil in a large skillet over medium-high heat.
  4. Add the chicken thighs to the skillet and cook until golden brown on both sides, about 5 minutes per side.
  5. Remove the chicken from the skillet and set it aside on a plate.
  6. Add the onion, garlic, and mushrooms to the skillet, and sauté until the vegetables are soft and the onions are translucent, about 5 minutes.
  7. Add the white wine to the skillet and bring it to a simmer.
  8. Stir in the crushed tomatoes, thyme, bay leaf, paprika, salt, and pepper.
  9. Return the chicken to the skillet, nestling it into the sauce.
  10. Reduce the heat to low, cover the skillet, and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
  11. Remove the bay leaf from the skillet.
  12. Garnish with chopped parsley and serve hot, accompanied by crusty bread, steamed vegetables, or a simple green salad.

Enjoy your delicious Chicken Marengo!

5/5 - (12 votes)

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