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)

Sophia Allen3

The chicken was a little tough, and the sauce was a bit thin. I might have overcooked the chicken. I'll try it again, paying closer attention to the cooking time. The taste was still good.

Jack Thomas4

Very tasty! The Chicken Marengo was a success. The sauce was rich and flavorful, and the chicken was tender. I appreciated the clear instructions. I will definitely make this again for guests.

Zachary Carter5

Excellent recipe! The Chicken Marengo was a true masterpiece. The sauce was rich, the chicken was tender, and the flavors were perfectly balanced. I highly recommend this recipe to everyone!

Peter Garcia4

This was a delicious and satisfying meal. The flavors were well-balanced, and the chicken was cooked to perfection. The olives provided a lovely salty contrast to the rich sauce. I would make it again.

Frank Garcia5

Magnificent! This Chicken Marengo was a true culinary delight. The sauce was rich, the chicken was perfectly cooked, and the addition of olives provided a delightful salty counterpoint. I highly recommend this recipe.