Chicken Marengo is an easy French dish of chicken, tomatoes, mushrooms and garlic that slowly simmers in the oven, giving the chicken a perfect tender finish!
I love an easy meal that you put together and then pop in the oven to cook while you put your feet up for a bit or get some other chores underway. You have to give a recipe like Chicken Marengo just a little bit of forethought as it does take an hour to cook but those are some of my favorites. Into the kitchen you go right off the bat from getting home, then time for relaxing as it slowly cooks and fills the house with delicious aromas. This is a perfect winter or fall meal and one my whole family fell in love with. The leftovers the next day might have been even better!
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We used fresh tomatoes that we had canned but you can use store bought, just get a great tomato like a San Marzano and blend it slightly to leave it just a little chunky.
The dish has some history to it and is tied to Napoleon, as historians believe, according to Wikipedia, it was served after Napoleon defeated the Austrian army in the Battle of Marengo. As many dishes do, this has been transformed over the years and at one time was served with an egg and crayfish on top. With its’ first origins the recipe didn’t include tomatoes either. Yet the dish of today is a well balance tomatoes and chicken along with onion, garlic and mushrooms, they are flavors that fit perfectly together.
The chicken slowly cooks in the sauce leaving it tender and juicy. It still hold is shape unlike slow cooking for a lot longer. The sauce is simple yet delicious!
Serve this on its’ own, over mashed potatoes or rice. A simple veggie or salad for an accompaniment is all you need.
- 12 boneless skinless chicken thighs
- 2 Tbsp. olive oil
- 18 oz. white mushrooms sliced
- 2 onions sliced
- 2 cloves garlic minced
- 2 Tbsp. flour
- 1/2 cup chicken broth
- 1/2 cup white wine
- 1 Tbsp. tomato paste
- 12 oz. canned crushed tomatoes with Italian seasoning or plain
- 2 Tbsp. flat leaf parsley chopped
Salt and pepper chicken on both sides. Heat oil in a large skillet and brown chicken in batches, drain on paper towels. Place chicken in a large casserole dish.
Preheat oven to 350F.
In the same pan add the mushrooms, onions and garlic. Season with salt and pepper. Cook until the mushrooms have released their moisture and evaporated and the onions are soft.
Add the flour to the stock and wine and whisk well, set aside. Add the tomato paste and cook and stir for 1 min. in the center of the pan. Then add the flour mixture. Stir well and bring to a boil and continue cooking until it thickens slightly. Add the tomatoes and adjust seasoning if needed. Pour the sauce over the chicken. Bake for 1 hour uncovered. Sprinkle parsley over top and serve.
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