French Chicken Marengo
Chicken Marengo is a classic French dish named after the Battle of Marengo, a victory for Napoleon’s French troops in 1800. This saucy one-pot dish is a tasty combination of chicken thighs braised in a white wine, tomato and mushroom sauce – livened up with orange zest. This is a wholesome meal to serve for your family or dinner guests, and is guaranteed to please. Chicken Marengo is a classic of the French repertoire, alongside other iconic dishes like the Coq Au vin or the Beef Bourguignon. It is one of…
- Prep time
- 15 min
- Cook time
- 50 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 Chicken thighs, bone-in, skin-on
- Salt, pepper for seasoning
- 1/3 cup (42g) All-purpose Flour
- 2 tbsp (28.5g) Unsalted butter
- 2 tbsp (30ml) Extra Virgin Olive Oil
- 1 large onion, peeled and diced
- 2 garlic cloves, peeled and minced
- 7 – 8 sprigs flat leaf parsley, stemmed and chopped
- ¾ cup (185ml) dry white wine
- ¾ cup (185ml) chicken stock
- 1 can [796ml/28fl oz] of whole tomatoes (about 12 plum tomatoes), diced in small cubes (keep the juice too).1 tsp fresh orange zest
- 16 cremini mushrooms (300g) (white or brown), sliced
Instructions
- 1
Step 1 – About 30 minutes before using, take the chicken out the fridge. Rinse thighs thoroughly and pat them dry all over with paper towel to remove any excess moisture. This will help ensure the skins gets a nice crispy skin when cooking. Leave the chicken on the counter to allow to warm up to close to room temperature before cooking.
- 2
Step 2 – Season the chicken thighs with salt and pepper on both sides. Place the 1/3 cup of flour in a shallow plate and roll each chicken thigh in flour to cover evenly.
- 3
Step 3 – Melt the butter in a large frying pan over medium heat. Add the chicken thighs and cook for 7-8 minutes on each side, until the skin is crisp and golden. Transfer the thighs to a plate and cover with foil to keep warm.
- 4
Step 4 – Add the extra virgin olive oil to the same frying pan, along with the diced onion, garlic, and parsley. Cook for 2-3 minutes, still over medium heat and stirring occasionally with a wooden spoon, until the onion is translucent.
- 5
Add the white wine and chicken stock to the pan and scrape off any bits at the bottom of the pan with the wooden spoon.
- 6
Step 5 – Stir in the diced tomatoes with their juice. Turn the heat to medium-high and bring to a simmer. Nestle the chicken pieces into the sauce and turn the heat to medium-low (for a slow simmer). Simmer for 30 minutes (lid-off).
- 7
Step 6 – Stir in the orange zest, followed by the mushrooms and simmer for 10 more minutes or until the mushrooms are cooked through. Taste the sauce and adjust seasoning if needed.
- 8
Serve immediately over white rice and green beans.
- 9