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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.
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



  • 2 tablespoons olive oil
  • 5 chicken legs
  • 4 chicken thighs
  • ¼ cup flour
  • 1 onion large, chopped
  • 1 red bell peppers large, chopped
  • 10 ounces portobello mushrooms sliced
  • 3 cloves garlic minced
  • ¾ cup dry white wine
  • 56 ounces diced tomatoes 2 cans
  • 1 ½ teaspoons salt
  • 2 teaspoons tarragon dried
  • 1 teaspoon parsley dried


  • 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, ¼ 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.
    ¾ cup dry white wine
  • Add diced tomatoes, all the chicken, salt, tarragon and parsley.
    56 ounces diced tomatoes, 1 ½ 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


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.


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