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Why You’ll Love My Recipe
A once-popular dish all over Europe, Chicken Marengo brings character and story to the dinner table. Legend says it was made to feed Napoleon after the Battle of Marengo! Its unusual ingredient list might raise some eyebrows, but it comes together into a warm, hearty, and surprisingly delicious meal that’s simple enough for today’s home cooks.
For more delicious chicken recipes, why not try my easy Jerk Chicken? You can also try my Buttery Garlic & Herb Chicken and Potatoes, or cook up a warm, hearty Chicken Bog!
Reader Review
I made this last night, and everyone loved it. Added minced garlic to it as well. I will be making this next time we are having guests over…it’s that good.
Karlynn’s Recipe Notes
- Skill Level: This recipe is easy and approachable, great for weeknights or experimental cooks!
- Total Time: Your Chicken Marengo is ready in about 1 hour, including simmering time.
- Variations: Customize your base with extra veggies like carrots, celery, spinach, or the herbs you have on hand. Serve it with a side of Mushroom Rice or a crusty White Bread to soak up the sauce!
- Tools For This Recipe: You will need a large bowl for dredging the chicken, a large sauté pan, tongs or a spatula for flipping, and a spoon for serving.
What You’ll Need for Ingredients
Chicken Thighs: Use 6-8 bone-in, skin-on chicken thighs. They’ll stay juicy and bring tons of flavor to the marengo!
Vegetables: Sliced onion, green pepper, mushrooms, and a can of chopped tomatoes create the base of this hearty sauce. Karlynn’s Tip: Add extra veggies or swap in red peppers for a slightly sweeter profile.
Kalamata Olives: Pitted black olives give this dish its bold, signature punch of salt and tang. Karlynn’s Tip: If you don’t love olives, try chopping them finely so they blend more into the sauce, or leave them out entirely!
Tomato Paste: Adding tomato paste thickens the sauce and intensifies the tomato flavor without overpowering the dish.
White Wine: Wine brings gentle acidity and sweetness, rounding out the richness of the chicken. Karlynn’s Tip: If you’d rather skip the wine, use chicken broth with a splash of lemon juice for a similar balance.
How To Make Chicken Marengo
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Wash and dry the chicken pieces with a paper towel.
- Season the chicken to taste.
- Lightly dredge chicken in flour, shaking off any excess.
- In a large sauté pan, heat the oil over medium-high heat and add the chicken.
- Brown on both sides until golden, about 3 minutes per side. Remove from the pan and set aside.
- Add the mushrooms and onions, cooking over medium-low heat for 5 minutes, then remove and set aside.
- Turn up the heat, and add the wine to deglaze the pan. Let it reduce for 2 minutes, then add the chicken broth.
- Add the mushrooms and onions back in, followed by the tomatoes, tomato paste, green peppers, olives, and garlic.
- Simmer for another 3-4 minutes.
- Add the chicken to the pan, cover, and cook for 25 minutes, until it reaches 185°F.
- Season to taste with salt & pepper.
- Turn the heat off, then stir in the butter to help form a gentle emulsion and serve!
Karlynn’s Tips and Tricks for the Perfect Chicken Marengo
- A Fun Bit of History: The original Chicken Marengo was surprisingly quirky. Along with olives and tomatoes, it featured crayfish and even fried eggs! Feel free to follow tradition and add your favorite extra ingredients to make this dish your own.
- Understanding the Cooking Temperature: Even though chicken is considered safe at 165°F, dark meat shines at 185°F! The extra heat and longer cooking time transform the fat and connective tissue into gelatin, resulting in tender, fall-apart chicken that absorbs all the delicious sauce.
- Let the Sauce Work for You: The longer the chicken simmers, the more flavorful the sauce becomes. If you have the time, let it bubble gently for an extra 10 to 15 minutes!
Storage Instructions
This Chicken Marengo tastes even richer the next day, so it’s the perfect make-ahead meal or leftover-friendly dish!
Refrigerator: Let the chicken cool, then transfer it with the sauce into an airtight container and refrigerate for 3–4 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth if the sauce thickens.
Freezer: Once fully cooled, store the chicken and sauce in a freezer-safe container or zip-top freezer bag. Freeze for up to 3 months, according to USDA food safety guidelines. Thaw overnight in the fridge, then warm slowly on the stovetop until heated through.
More Delicious Chicken Thigh Recipes
If you love easy, juicy Chicken Thigh recipes, here are more can’t-miss recipes to try next:
- This Lemon Garlic Chicken is bright, savory, and full of fresh citrus flavor!
- Chicken Paprikash is a cozy, comforting classic simmered in a rich paprika-infused sauce.
- These Crispy Old Bay Grilled Chicken Thighs are juicy, easy to grill, and always a hit at family dinners.
That’s all there is to it! A cozy, flavorful Chicken Marengo, ready to serve with your favorite side. Whether you have it fresh off the stove or enjoy it again the next day, this dish never disappoints.
Give this recipe a try and let me know how yours turns out in the comments below. I always love seeing how you make these classic recipes your own!
Happy Cooking!
Karlynn
Chicken Marengo
Ingredients
- 6-8 chicken thighs, (bone-in, skin on)
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 3 tablespoons vegetable oil
- 1 medium onion, sliced
- 1/2 cup pitted black kalamata olives
- 1 green pepper, seeds removed and cut into strips
- 1 pound mushrooms, sliced
- One 14 ounce can chopped tomatoes
- 2 tablespoons tomato paste
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1/2 tablespoon butter
- pinch red pepper flakes and garlic powder
Instructions
- Wash the chicken pieces and pat dry with paper towel.
- Season the chicken with salt and pepper, red pepper flakes and garlic powder, to taste, and lightly dredge in flour, shaking off any excess.
- In a large saute pan, heat the oil over medium-high heat and add the chicken.
- Brown on both sides, until nicely golden, about 3 minutes per side. Remove from the pan and set aside on a plate. You may have to do these a few at a time, that's ok.
- Add the mushrooms and onions to the pan and cook over medium-low heat for 5 minutes, remove and set aside.
- Turn up the heat, and add the wine/wine to deglaze the pan and let it reduce for 2 or 3 minutes.
- Add the chicken broth.
- Add back the mushrooms and onions. Then add tomatoes, tomato paste, green pepper, olives, and garlic; simmer for 3-4 minutes.
- Add the chicken to the pan, cover, and cook for 25-30 minutes or until they reach 185 degrees Fahrenheit.
- Season with salt and pepper, to taste.
- Turn the heat off and stir in the butter. Transfer to a serving platter and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Jack says
I’ve been a fan of Chicken Marengo for decades. It’s nostalgic to read the dish is being featured here.
Helen says
I have not made this recipe ,can I use boneless chicken thighs or breasts
Donna White says
I made this last night and everyone loved it. Did add minced garlic to it as well. I will be making this next time we are having guests over…it’s that good.
Louisette says
Sorry, forgot to rate in my earlier comment.
Louisette says
Thanks so much for this recipe, it was so good and tasty . I made a few changes: didn’t have green pepers so I used a yellow one, my hubby is not fond of olives so I omitted these and I had freshly picked tomatoes so I used these instead of the canned I wanted to make a 1 pot meal so I added 1 1/2 to 2 cups (I rarely measure) chicken broth and about 1 cup rice. I hesitated between the rice or pasta and it was great with rice but next time I will try short cut pasta. You should try this recipe, I’m sure you will make it again.
PS: Should also be good with cubed potatoes. Another way to try it 🙂 Thanks again for sharing Karlynn, from beautiful Quebec
Shelagh Ryan says
It reminds me, very much, of Chicken Cacciatore….which I make regularly…minus the olives. Mind you… when I cook I tend to throw in stuff that I like…and never mind the recipe! Love reading your recipes though as they inspire new ideas!
Gjylije Sylejmani says
Such a delicious recipe
Angel says
The recipe is wayyyy off! Firstly, there are usually no olives in chicken Marengo. And also, your supposed to use chicken breasts.
Sandra Kane says
I made this last night, and it was very good. I added 2 cloves of minced garlic, since garlic was mentioned in the procedure but not in the ingredient list. I used four very large thighs, since there are only two of us in the house. I do have a suggestion, though. It is very helpful to list the ingredients in the order they are used in the cooking procedure. Also, next time I will drain the diced tomatoes. It had too much liquid when the cooking was finished. However, that might have been because I reduced the number of thighs I used. I will definitely make this again. My husband and I both enjoyed it. I served it with a Mediterranean orzo salad.