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Chicken Marengo
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5 from 11 votes

Chicken Marengo

Colorful and delicious, this Chicken Marengo is so delightful! It’s a tasty comforting recipe to make this fall and winter.
Prep Time10 minutes
Cook Time50 minutes
Passive Time0 minutes
Servings: 4
Author: Francine Lizotte
Course: Main Course
Cuisine: French, Fusion, Italian
Keyword Chicken, Comfort Food, Easy Recipe, One Pot Meals, Poultry

Ingredients

  • 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.