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)

Noah Martin3

It was alright. The dish didn't quite live up to my expectations, but it was still a decent meal. I felt it needed a bit more depth of flavor. Maybe a splash of wine would have helped.

Benjamin Roberts3

It was a decent meal, but not exceptional. The sauce was a bit too tomatoey for my taste, and it needed more seasoning. The chicken was cooked well. I might try it again with modifications.

Xander Baker4

This was a great recipe. It was easy to follow and the end result was delicious. The combination of flavors was amazing. I especially loved the olives in the dish.

Emily Wilson4

I really liked this dish! The recipe was easy to follow, and the instructions were clear. I used a good quality chicken, which made all the difference. The only thing I would change is to add a bit more herbs for a fresher taste.

Ursula Wright4

A solid recipe with great flavors. I followed the instructions, and the dish turned out very well. The chicken was tender, and the sauce was rich. I'd happily make this again.