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Chicken Marengo Recipe

This easy chicken marengo recipe is bursting with vibrant and robust flavors that you can’t help but fall in love with. Made with tender, juicy chicken simmered in a tomato sauce and served over your favorite pasta for the ultimate weeknight meal.

A forkful of chicken in a plate with the thigh and broccoli next to it

This marengo is so hearty and delicious. The wine deepens the flavor of the vegetable rich sauce as well as enhances the taste of the chicken. It’s pure comfort food that you’ll want to eat every month.

Dip a butter laden piece of crusty bread in the gravy and you’ll be in heaven.

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The history of chicken marengo

My mom used to make this delicious recipe. I always thought it was her own creation. Little did I know that it is a French dish. Napoleon Bonaparte’s chef who, after scrounging in a village for whatever ingredients he could get his hands on, came up with this recipe.

I’m pretty sure this isn’t the original recipe because rumor has it there were crayfish or crawfish, and eggs in that first iteration. The chef later perfected the recipe by adding mushrooms instead of the the crayfish. He also added wine.

It is said that this dish was named such because it was first eaten by Napoleon after the Battle of Marengo. He liked the dish so much that he requested it be served after every battle.

Notice I said, “requested”. I’m sure Napoleon asked most politely.

During my research, I also learned that everything I just told you might be a myth; that perhaps a random chef in a restaurant somewhere made this to honor Napoleon’s victory. We will probably never know.

I think I’ll go back to believe my mom made it up!

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Helpful tips

  • Use a heavy large Dutch oven as I feel it cooks more evenly than cooked in a metal stock pot.
  • Try to buy organic chicken as it’s tastier and antibiotic and hormone free.
  • I make this dish with chicken thighs and legs, but would be equally as delicious made with chicken breasts.
  • Remember that the current practice is NOT to wash your chicken before cooking. What I do is open the package and dry the chicken with a paper towel to get the moisture off.
  • Brown the chicken in two phases because it’s a lot of chicken and you won’t be able to fit it all in the pan at once. Don’t sauté the chicken more than 8 minutes total.
  • While you are sautéing the chicken, chop the vegetables to save time.
  • Use a dry white wine like a Sauvignon Blanc and NOT a sweet one like Cabernet.
  • Use diced tomatoes instead of crushed as it makes for a hearty chunky dish.
  • I prefer to use red bell peppers, Vidalia onion and portobello mushrooms but you can use green peppers, yellow onion and/or white button muffins.
  • My go-to herb when I cook chicken is tarragon, but if you don’t have any in your pantry, you can use thyme, oregano, or basil.
A white dish with a piece of chicken in red sauce on pasta with broccoli. There is a slice of chicken out of the thigh
Photo Credit: Dishes Delish.

How to make chicken marengo

Pre-step

Get a Dutch oven or stockpot.

Step one

Pat the chicken with a paper towel and add flour to a shallow bowl.

Chicken dried and on a plate with a bowl of flour in the background

Step two

Dredge each piece of chicken in the flour and set aside. Heat your pan on medium-high heat. (A)

Step three

Gather the red bell pepper, onion and sliced mushrooms. (B)

chicken covered in flour and the vegetables for the recipe

Step four

Once the pan heats up, turn the heat down to medium heat, add a few tablespoons of olive oil in the pan and once that heats up – it should shimmer, add as many drumsticks as you can and brown the chicken for 8 minutes.

You will have to do this in two batches. Brown the thighs next for 8 minutes.

Set aside. (C)

Step five

As the chicken is browning, cut the red bell peppers and onions in chunks. (D)

Browned chicken and chopped vegetables

Step six

In the same pan that you browned the chicken, add red bell pepper and onion and sauté for 6 minutes. Add mushrooms, garlic, and salt and sauté for 4 minutes. (E)

Step seven

Gather the herbs, diced tomatoes and white wine. (F)

red pepper, onion and mushrooms sauteed in a pan and herbs, diced tomato ready to be added

Step eight

Add the wine, tarragon, and parsley (G) and stir to mix together. (H)

Cook for 2 minutes.

Herbs in the vegetable mixture along with broth and wine

Step nine

Add chicken to the pan (I) along with the diced tomatoes. (J)

Chicken in the pan and the addition of diced tomatoes

Step ten

Bring to a slight boil, then lower the heat to a simmer and cook it for 50 – 55 minutes.

Pan of the fully cooked chicken with plates in the background

See how luscious it looks with all the ingredients melded together?

When I was growing up, we had this chicken Marengo recipe on mashed potatoes. I choose to serve it on pasta.

Time to dig in. Christopher is one happy dude right now.

A chicken thigh on some pasta in a white plate, with another plate and pan in the background

Let’s cut into a chicken thigh.

A forkful and chicken in a plate with the thigh next to it

Yum. Just like mom used to make. And maybe just like Napoleon used to eat! 🙂

I hope you enjoyed this chicken marengo recipe.

Other much loved chicken dishes

If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

Square photo of the chicken in a red sauce on a white plate with broccoli

Chicken Marengo

This easy chicken marengo recipe is bursting with vibrant and robust flavors that you can’t help but fall in love with. Made with tender, juicy chicken simmered in a tomato sauce and served over your favorite pasta for the ultimate weeknight meal.
5 from 15 votes
Print Pin Rate
Course: Dinner
Cuisine: Poultry
Keyword: chicken marengo, chicken with wine
Prep Time: 5 minutes
Cook Time: 1 hour 18 minutes
Total Time: 1 hour 23 minutes
Servings: 11 pieces
Calories: 260kcal

Ingredients

  • 2 tablespoons olive oil
  • 5 chicken legs
  • 4 chicken thighs
  • 1/4 cup flour
  • 1 onion large, chopped
  • 1 red bell peppers large, chopped
  • 10 ounces portobello mushrooms sliced
  • 3 cloves garlic minced
  • 3/4 cup dry white wine
  • 56 ounces diced tomatoes 2 cans
  • 1 1/2 teaspoons salt
  • 2 teaspoons tarragon dried
  • 1 teaspoon parsley dried

Instructions

  • Heat a large dutch oven or stock pot on medium heat and once that heats up, add olive oil.
    2 tablespoons olive oil
  • While Dutch oven and oil is heating up, pat dry the chicken and put flour in shallow dish. Dredge the chicken in flour and place in pan. Brown legs first for 8 minutes, then remove legs and add floured boneless thighs and brown for 8 minutes. Remove from pan and put on a plate, set aside.
    5 chicken legs, 1/4 cup flour, 4 chicken thighs
  • Add onion, bell pepper and sauté for 6 minutes.
    1 onion, 1 red bell peppers
  • Add mushrooms and garlic and sauté for another 4 minutes.
    10 ounces portobello mushrooms, 3 cloves garlic
  • Add wine and cook for 2 minutes.
    3/4 cup dry white wine
  • Add diced tomatoes, all the chicken, salt, tarragon and parsley.
    56 ounces diced tomatoes, 1 1/2 teaspoons salt, 2 teaspoons tarragon, 1 teaspoon parsley
  • Let the mixture come to almost a boil and then lower heat to a simmer and cook for 50 minutes.
  • Plate
  • Eat
  • Enjoy

Equipment

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Notes

Helpful tips:
  • Use a heavy large Dutch oven as I feel it cooks more evenly than cooked in a metal stock pot.
  • Try to buy organic chicken as it’s tastier and antibiotic and hormone free.
  • I make this dish with chicken thighs and legs, but would be equally as delicious made with chicken breasts.
  • Remember that the current practice is NOT to wash your chicken before cooking. What I do is open the package and dry the chicken with a paper towel to get the moisture off.
  • Brown the chicken in two phases because it’s a lot of chicken and you won’t be able to fit it all in the pan at once. Don’t sauté the chicken more than 8 minutes total.
  • While you are sautéing the chicken, chop the vegetables to save time.
  • Use a dry white wine like a Sauvignon Blanc and NOT a sweet one like Cabernet.
  • Use diced tomatoes instead of crushed as it makes for a hearty chunky dish.
  • I prefer to use red bell peppers, Vidalia onion and portobello mushrooms but you can use green peppers, yellow onion and/or white button muffins.
  • My go-to herb when I cook chicken is tarragon, but if you don’t have any in your pantry, you can use thyme, oregano, or basil.

Nutrition

Serving: 2pieces | Calories: 260kcal | Carbohydrates: 12g | Protein: 20g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 93mg | Sodium: 614mg | Potassium: 648mg | Fiber: 2g | Sugar: 5g | Vitamin A: 587IU | Vitamin C: 29mg | Calcium: 63mg | Iron: 3mg
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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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34 Comments

  1. For me this dish always makes me think of an old British comedy series called Red Dwarf, that was the first place I ever heard of this! Looks really delicious!

  2. Ha! I love recipes with convoluted, possibly fictitious histories! I’m a big fan of chicken cacciatore too, so I can’t wait to try this to change things up a little. It looks amazing!

  3. This looks amazing! 100% with you in the whole raw meat thing…yuk! Also 100% on board with the wine in this dish! I know my family will love it!!!

  4. What a comforting chicken dinner. Sounds totally delicious. I know my family would gobble this up in a flash. I can just imagine how great leftovers would be…things like this taste awesome the next day.

    1. Thank you Gloria! You are so right, even though it’s scrumptious the day you cook it, the melding of flavors is even better the next day.

  5. Oh this dish sounds so comforting; almost stew-like! This served over rice or with mashed potatoes and crusty bread would be perfect on a cool winter night!

    1. For sure Lori! When I was growing up, we used to have it on mashed potatoes, but hubby likes pasta more so that’s how we eat it now. I love this dish in the winter but I still eat it year round. 🙂 Thanks for your comment.

  6. I haven’t thought of chicken marengo in decades! I can’t wait to try your recipe, it will make a nice addition to our home menu!

    1. Hehe. I love rediscovering recipes I’ve had years ago. Give it a try Dennis, it’s so good! Thank you for your comment.

  7. Delicious, one pot dinner that takes less than an hour to put on the table is always a winner in my book! Love how flavoursome and tasty this chicken looks, would be perfect for any day of the week and I just know that my whole family is going to love it!

    1. I love planning out the weeks food! And what a great use of time while this is cooking. Thank you Jen.

  8. Ooh wow what a perfect meal to finish a long week! This looks so comforting and absolutely delicious! I wish I could have some right now 😀

  9. I didn’t not know about this chicken Marengo! I love how there is always something to learn from this group. It looks amazing!

  10. I can’t wait to try your chicken marengo, it looks so comforting and wonderful. I bet it will be our new favorite chicken recipe.

  11. I’m simply excited about this dish. The flavors are perfect and that chicken looks bang on. I can tell it’ll easily become everyone’s favorite at my home. Delicious!

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