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Chicken Marengo

Cozy Up with Flavorful Chicken Marengo One-Pot Wonder

Discover the warmth of Chicken Marengo, a delightful one-pot dish that delivers rich, layered flavors.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: DINNER
Cuisine: French, Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Bone-in Chicken Thighs and Drumsticks Can substitute skinless chicken for a leaner option.
  • 1 teaspoon Kosher Salt Enhances flavor and helps tenderize the chicken.
  • 1 teaspoon Freshly Ground Black Pepper Adds a warm, aromatic spiciness.
For the Sauce
  • 2 tablespoons Olive Oil Essential for searing chicken and sautéing vegetables.
  • 8 ounces Mixed Fresh Mushrooms (e.g., Shiitake, Oyster, Baby Bella) adds depth.
  • 2 cloves Garlic Minced for aromatic richness.
  • 1 medium Shallot Can substitute with a yellow onion if needed.
  • 2 tablespoons Tomato Paste Crafts the rich sauce base that’s key to Chicken Marengo.
  • 1 cup Dry White Wine Can replace with additional chicken broth for a non-alcohol option.
  • 2 cups Low-sodium Chicken Broth Keeps the dish moist and adds flavor.
  • 28 ounces Whole Peeled Tomatoes Crushed before adding for body in the sauce.
For Fresh Flavor
  • 1/4 cup Fresh Parsley Can substitute with cilantro or basil.
  • 1 tablespoon Fresh Oregano Contributes complexity to the sauce.
  • 1 teaspoon Fresh Thyme Adds depth to the flavor profile.
Optional Additions
  • 1/2 cup Castelvetrano Olives Provides a briny flavor that complements the dish beautifully.
  • 2 cups Cooked Pasta or Crusty Bread Excellent for soaking up the rich sauce.

Equipment

  • Large oven-safe pan

Method
 

How to Make Chicken Marengo
  1. Preheat your oven to 350°F (175°C) to get everything ready for baking.
  2. Pat dry the chicken pieces, then season generously with kosher salt and freshly ground black pepper. Let it sit for about 10 minutes.
  3. Heat olive oil in a large oven-safe pan over medium heat until shimmering.
  4. Sear the chicken skin-side down for 12-15 minutes until golden brown, then flip and cook for an additional 2 minutes. Remove and set aside.
  5. Sauté the mixed mushrooms, parsley, oregano, and thyme in the same pan for about 2 minutes.
  6. Push the mushrooms to the side, add the shallots and garlic, and cook until fragrant, about 2 minutes.
  7. Stir in tomato paste until well combined, pour in dry white wine, and reduce by half for about 2 minutes.
  8. Add low-sodium chicken broth and crushed tomatoes, mixing well. Return chicken to the pan, skin-side up.
  9. Bring to a boil, cover and bake for 40-60 minutes, stirring every 20 minutes until chicken is tender.
  10. Garnish with fresh herbs and optional Castelvetrano olives before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 25gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 600mgPotassium: 750mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 3mg

Notes

Allow the seasoned chicken to rest for 10 minutes before cooking to enhance tenderness. Use quality wine for better flavor. Stir occasionally while baking.

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