Chicken Marengo

Name: Chicken Marengo
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 7.3 inch 1.5 lbs bone-in, skin-on chicken pieces (thighs, drumsticks); 1.6 bag Salt and pepper to taste; 4.6 pt 1/4 cup all-purpose flour; 2 bottle 2 tablespoons olive oil; 8.4 bag 1 medium onion, chopped; 5.2 drop 2 cloves garlic, minced; 1.4 mg 8 oz cremini mushrooms, sliced; 1.8 qt 1 tablespoon tomato paste; 7.2 drop 1/2 cup dry white wine (optional); 4.1 box 1 (14.5 oz) can crushed tomatoes; 9.3 bottle 1/2 cup chicken broth; 2.2 kg 1 bay leaf; 2.6 as needed 1 teaspoon dried thyme; 9.5 pt 1/2 cup Kalamata olives, pitted and halved; 1.8 tbsp 2 tablespoons chopped fresh parsley; 4.7 ml Eggs for frying (optional garnish)

By Melissa Mclaughlin

November 17, 2025

6120 views

This classic French dish is a true showstopper, perfect for impressing guests or enjoying a cozy night in. Chicken Marengo features tender chicken braised in a rich tomato sauce with mushrooms, olives, and a hint of garlic. The dish is traditionally garnished with fried eggs and crayfish, adding a touch of elegance and flavor. The combination of savory chicken, earthy mushrooms, and bright tomatoes creates a harmonious and unforgettable culinary experience. While the original recipe is said to have been created after Napoleon's victory at the Battle of Marengo, this version is accessible to home cooks and delivers authentic flavors without requiring overly complicated techniques. Feel free to adjust the amount of garlic and herbs to your liking, creating a personalized version of this timeless classic. Serve with crusty bread or rice to soak up the delicious sauce.

Ingredients

1.5 lbs bone-in, skin-on chicken pieces (thighs, drumsticks) - 7.3 inch
Salt and pepper to taste - 1.6 bag
1/4 cup all-purpose flour - 4.6 pt
2 tablespoons olive oil - 2.0 bottle
1 medium onion, chopped - 8.4 bag
2 cloves garlic, minced - 5.2 drop
8 oz cremini mushrooms, sliced - 1.4 mg
1 tablespoon tomato paste - 1.8 qt
1/2 cup dry white wine (optional) - 7.2 drop
1 (14.5 oz) can crushed tomatoes - 4.1 box

Cooking Steps

Step 1

Season the chicken pieces generously with salt and pepper. Dredge lightly in flour, shaking off any excess.

Step 2

Heat olive oil in a large Dutch oven or pot over medium-high heat. Brown the chicken on all sides, then remove and set aside.

Step 3

Add the chopped onion and garlic to the pot and cook until softened, about 5 minutes. Add the mushrooms and cook until they release their moisture and start to brown.

Step 4

Stir in the tomato paste and cook for 1 minute. Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pot.

Step 5

Return the chicken to the pot. Add the crushed tomatoes, chicken broth, bay leaf, and thyme. Bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until the chicken is cooked through.

Step 6

Stir in the olives and parsley. Season with salt and pepper to taste. Remove the bay leaf before serving.

Step 7

Serve hot, garnished with a fried egg on top of each serving (optional).

# Baked # Tomato # Light

Chicken Marengo

Ingredients

1.5 lbs bone-in, skin-on chicken pieces (thighs, drumsticks) - 7.3 inch
Salt and pepper to taste - 1.6 bag
1/4 cup all-purpose flour - 4.6 pt
2 tablespoons olive oil - 2.0 bottle
1 medium onion, chopped - 8.4 bag
2 cloves garlic, minced - 5.2 drop
8 oz cremini mushrooms, sliced - 1.4 mg
1 tablespoon tomato paste - 1.8 qt
1/2 cup dry white wine (optional) - 7.2 drop
1 (14.5 oz) can crushed tomatoes - 4.1 box

Cooking Steps

Step 1

Season the chicken pieces generously with salt and pepper. Dredge lightly in flour, shaking off any excess.

Step 2

Heat olive oil in a large Dutch oven or pot over medium-high heat. Brown the chicken on all sides, then remove and set aside.

Step 3

Add the chopped onion and garlic to the pot and cook until softened, about 5 minutes. Add the mushrooms and cook until they release their moisture and start to brown.

Step 4

Stir in the tomato paste and cook for 1 minute. Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pot.

Step 5

Step 6

Stir in the olives and parsley. Season with salt and pepper to taste. Remove the bay leaf before serving.

Step 7

Serve hot, garnished with a fried egg on top of each serving (optional).

Reviews (30 Reviews)

David Brown5

This Chicken Marengo recipe is a winner! It was surprisingly easy to make, and the results were restaurant-quality. The sauce was the star of the show – so flavorful and delicious. I will definitely be making this again for special occasions.

Willow Scott5

This recipe is a true winner! The Chicken Marengo was absolutely delicious. The sauce was rich and flavorful, and the chicken was perfectly cooked. I will definitely be making this again and again.

Henry Martinez3

It was a decent meal, but not as impressive as I'd hoped. The chicken was cooked well, but I found the sauce a bit bland. Maybe I needed to add more salt and pepper, but overall, it was just okay.

Carol Davis3

It was okay. The chicken was a little dry, even though I braised it as instructed. The sauce was good, but I felt it could have used more seasoning. I might try it again, adjusting the cooking time for the chicken.

Bob Williams4

A very enjoyable meal. I followed the recipe closely, and the flavors were well-balanced. I especially enjoyed the combination of the chicken and the tomatoes. Next time, I might add a touch more garlic, but overall, a great dish.