Season chicken pieces with salt and pepper. Dredge lightly in flour, shaking off excess.
Heat olive oil in a large skillet over medium-high heat. Brown chicken on all sides, then remove from skillet and set aside.
Add sliced mushrooms and chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
Pour in white wine (if using) and deglaze the skillet, scraping up any browned bits from the bottom. Let the wine reduce slightly.
Add crushed tomatoes, chicken broth, tomato paste, dried thyme, and bay leaf to the skillet. Stir to combine.
Return chicken to the skillet. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, or until chicken is cooked through.
Stir in olives and capers during the last 10 minutes of cooking. Garnish with fresh parsley before serving.
This recipe is a keeper! It’s restaurant-quality and surprisingly simple to put together. The herbs were fragrant, and the sauce was perfect for soaking up with crusty bread.
Delicious! The sauce was so rich and flavorful, and the chicken was perfectly cooked. This recipe is a definite keeper.
This Chicken Marengo is a masterpiece! The combination of tomatoes, mushrooms, and herbs is perfect. It’s now a regular in my dinner rotation.
Wow! This is the best Chicken Marengo I've ever had. The addition of capers is brilliant. It tasted like a classic French bistro dish!
Very good, easy to prepare, and the taste was on point. The sauce was fantastic. I’ll definitely be making this recipe again.
