Chicken Marengo

For centuries, there has been fusion cuisine between countries, blending ingredients to create other dishes. Like Peri-peri Chicken, a South African dish with Portuguese influence, Greek Quesadillas with Mexican ingredients, or Bánh Mì using a French Baguette 🥖 along with Vietnamese fillings.
 
When France met Italy, there were many dishes that were inspired. There’s Salade Niçoise, Tarte Tatin with Ricotta, Ratatouille, Pissaladière, Limoncello Crème Brûlée as well as Duxelles Bruschetta – two recipes I created -, Sauce Tomate 🍅 which is one of the Classic 5 French Mother Sauces, etc.
 
Another one is Chicken Marengo! This savory dish is loaded with deliciousness! With skin-on, bone-in chicken thighs and mushrooms in a well-seasoned tomato white wine sauce, this tasty meal is so satisfying! It can be served as is, on a bed of rice or pasta 🍝.
 
The origins of this dish are not precise and the story behind it is most likely a myth. According to the legend, after the French victory of the 1800 Battle of Marengo, Napoléon Bonaparte’s chef created this dish. The general enjoyed it so much that it was served subsequently after every battle 💣.
 
As vibrant as the story is, the more conceivable origin of this Chicken Marengo dish was created by a Parisien restaurant chef 👨‍🍳 to honor and highlight General Napoléon Bonaparte’s victory. Both stories are not affirmed so I’ll let you choose your preferred interpretation.
 
From its (unknown) original version, the recipe has evolved over time. Formerly, the dish was garnished with fried eggs and crayfish which are now omitted in modern recipes. Mushrooms 🍄 replaced the crayfish, fried eggs vanished too, and white wine was added to it.
 
Obviously, my version is contemporary. After generously seasoning 🧂 the thighs, I lightly dredge them with flour. To not waste more than I should, I put a small amount in a fine sieve and tap the side to dredge. Whatever is not used, can go back to the flour container as it’s not contaminated.
 
The rest is easy-peasy. The meat is browned and set aside while sautéing onions 🧅 and mushrooms before adding garlic, thyme and hot paprika. Then comes the white wine and after being mostly evaporated, the remaining ingredients go in.
 
A couple ingredients that are integrated in this recipe and are not common are tomato paste and sliced black olives. The paste gives a more concentrated flavor while the olives bring a nice briny, bold flavor to the dish. Visually 👀, the added olives make it more appealing.
 
There’s an ingredient I mentioned on the video 🎥 that I couldn’t use because it lost its potency and it was Piment d’Espelette. For those of you who are not familiar with this spice, it’s a mild “piment” (chili pepper) from the French Basque region. It has a gorgeous mix of flavors, sweet, fruity and smoky.
 
It’s not a popular spice here in North America 🌎 and for that reason, it’s hard to find. The best substitute is using Aleppo pepper. Smoked paprika is also another option. Another way to mimic it is to combine Hungarian sweet paprika and a small pinch of cayenne pepper.
 
After everything is in the skillet and the thighs are returned, the mixture simmers gently for 30 minutes ⏰ or until the meat’s internal temperature reaches 165ºF. To keep them moist, make sure to spoon the sauce over the chicken and spoon more on later by revisiting the skillet every 10 minutes until they’re done.
 
This colorful dish is “Magnifique-Magnifico”! By serving this amazing Chicken Marengo to your guests, you’ll get your own triumph 🏆! Serve it as is, on a bed of rice or pasta, or simply pair it with garlic bread and a green salad… yum!
Bon Appétit! 🍽
 
Check out these other amazing chicken recipes… 😀
– Mexican Chicken Salad
– Chicken Biryani
– Tequila-Lime Chicken Wings
– Creamy Tuscan Chicken
– Chicken Valdostana
– Huli-huli Chicken
– Hunan Chicken
– Chicken Tortilla Soup
– Chicken Ham Sausage Jambalaya
and for even more poultry recipes 🐓🦃🦆 , click on this link… Recipe Category • Poultry
 

 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Chicken Marengo

Colorful and delicious, this Chicken Marengo is so delightful! It’s a tasty comforting recipe to make this fall and winter.

5 from 11 votes

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Servings 4

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Passive Time 0 minutes mins

Ingredients

  

1x2x3x

• 5 to 6 large bone-in & skin-on chicken thighs, patted dry
• ground Himalayan pink salt, to taste and divided
• freshly ground mixed peppercorns, to taste and divided
• 1/4 cup unbleached all-purpose flour, or as needed for dredging
• 1 tbsp. olive oil tips & tricks
• 2 tbsp. butter, divided
• 1 cup white onions, chopped
• 8 ounces button or cremini mushrooms, washed and sliced
• 3 large cloves garlic, pressed
• 1 tsp. dried thyme (susbtitute 1 tbsp. fresh thyme)
• 1/2 tsp. hot paprika
• 1/2 cup dry white wine
• 1/2 cup low-sodium chicken broth
• 1 can (15 oz.) diced tomatoes and its liquid
• 1 tbsp. tomato paste tips & tricks
• 1 can (2.25 oz./64 g) sliced black olives, drained
• 1 large bay leaf
• 1 1/2 tbsp. fresh chopped parsley, for garnish tips & tricks

Directions

 

• Generously season chicken thighs on skin side only with salt and pepper. Dredge them lightly on top with flour, using a fine sieve; set aside.
• In a large skillet over medium-high heat, add oil and 1 tbsp. butter.
• When it starts sizzling, place thighs, skin side down, and season the tops with salt and pepper. Cook until golden brown, about 3 to 3:30 minutes.
• Flip them and cook for an additional 2 to 2:30 minutes. Transfer them to a plate and set aside.
• Reduce the heat to medium, add the remaining 1 tbsp. butter and when melted, add onions Sauté for 1:30 to 2 minutes, scraping the bottom of the skillet to dislodge any brown bits.
• Add mushrooms and season with salt and pepper. Sauté them for 5 minutes.
• Add garlic, thyme and hot paprika; sauté for 1 minute.
• Pour in dry white wine and cook until the liquid is mostly evaporated, about 2 to 3 minutes.
• Stir in broth, can of tomatoes, tomato paste, sliced black olives and bay leaf.
• Return chicken thighs to skillet including any accumulated juices. Spoon sauce over the meat and bring to a low boil.
• Cover, reduce the heat to medium-low and simmer gently for 25 to 30 minutes or until the chicken’s internal temperature reaches 165ºF, basting every 10 minutes to keep the thighs from drying out.
• Sprinkle on fresh chopped parsley and serve as is, with rice or noodles.

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