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A delicious, easy 200-year-old recipe with a Napoleon connection—what more could want?
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The aroma of chicken Marengo bubbling away on the stove is enough to bring my whole family into the kitchen, sniffing around for dinner to be ready. The classic dish comes together in about one hour, so it’s fast enough for weeknight cooking, yet fancy enough to serve at a dinner party. It feels like a special occasion whenever we have it.
Chicken Marengo is a French-meets-Italian dish, dating back to the time of Napoleon. This modernized, simple version has a surprisingly short list of ingredients for how much flavor it delivers. Mushrooms and tomatoes lend lots of umami, and a cup of white wine adds enough acidity to counteract the richness of the skin-on, bone-in chicken thighs. Serve the rest of the bottle with dinner for a perfect pairing.
The History of Chicken Marengo
The origins of chicken Marengo are a little murky, and the most popular story is probably a myth. Legend has it that Napoleon’s chef created this dish for him after he defeated the Austrian army at the Battle of Marengo, and Napoleon enjoyed it so much that he requested it after every battle henceforth.
The more likely story is that after the Battle of Marengo, a restaurant chef created the dish to celebrate Napoleon’s victory. We’ll likely never know what’s true, so feel free to go with whichever version you like!
The ingredients in this chicken Marengo have evolved. Originally, it was garnished with fried eggs and crayfish. Supposedly when Napoleon’s chef substituted mushrooms for the crayfish, Napoleon wouldn’t eat the dish—he thought it would bring bad luck to eat the altered recipe. Like the rest of the story, I have no idea if that’s true or not, but the mushrooms are a great addition and how the dish is commonly served today.
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How I Make Chicken Marengo
I like to make this dish with a very simple technique, similar to how my grandma used to make her chicken fricassee.The chicken parts are seasoned and dredged in flour, browned in a Dutch oven, then set aside. Next, you’ll sauté the onions, garlic, and mushrooms in the same pot, deglaze it with wine, broth, and canned tomatoes, and let it simmer until the sauce has reduced to your liking.
If you’re impatient like me, you’ll probably need to let it go about 10 minutes longer than you want to—it’s best when there’s almost no liquid left in the pot and the flavors have had a chance to concentrate. This also gives the chicken thighs a chance to cook through and become nice and tender.
Easy Upgrades
This recipe provides a simple canvas for you to dress up however you like. Here are some more ingredients you can include to zhuzh it up:
- Citrus zest: Add thick peels of lemon or orange zest to the pot along with the tomatoes
- Olives: Kalamata, castelvetrano, or black-cured olives are nice choices
- Capers: Use either small capers or larger caper berries, which provide briney bursts of flavor
- Herbs: This recipe already includes thyme, bay leaves, and a final garnish of parsley, but you can also add rosemary, marjoram, oregano, or a sprinkle of Italian seasoning or herbes de Provence
- Citrus juice: Serve a lemon wedge alongside each serving, so everyone can add as much as they like for a bright and acidic finish
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Chicken Marengo
Prep Time10 mins
Cook Time60 mins
Total Time70 mins
Servings4to 6 servings
Ingredients
8 (about 3 pounds) bone-in, skin-on chicken thighs
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
4 cloves garlic, chopped
1 yellow onion, diced
8 ounces cremini mushrooms, sliced
1 tablespoon fresh thyme leaves
2 bay leaves
1 cup dry white wine
1 cup chicken broth
1 (15-ounce) can diced tomatoes and their liquid
2 tablespoons chopped fresh parsley, for serving
1 pound cooked pasta or 2 cups cookedrice, for serving
Method
Season and flour the chicken thighs:
Pat the chicken thighs dry with paper towels, then sprinkle them all over with the salt and pepper.
Add the flour to a shallow dish. Dredge the seasoned chicken thighs in the flour, making sure they are lightly coated on all sides.
Sear the chicken thighs:
Heat the olive oil in a large Dutch oven over medium heat. When the oil begins to shimmer, add the chicken thighs to the pot, skin side down. Let them sear without moving until they are well browned and can easily release from the bottom of the pot, 3 to 5 minutes. Use a pair of tongs to flip the thighs over and sear until the thighs are a bit browned on the bottom, about 2 more minutes. Transfer the seared chicken to a dish and don’t wipe out the pot. The chicken will not be cooked through.
Simple Tip!
If your pot is not big enough to fit all of the chicken thighs, brown the thighs in 2 batches.
Sauté the garlic, onions, and mushrooms:
Add the garlic, onion, and mushrooms to the pot. Sauté until the mushrooms have given up all of their liquid and the onions are just beginning to brown, about 5 minutes. Add the thyme and bay leaves and sauté until aromatic, another minute.
Add the wine, broth, and tomatoes:
Add the white wine to the sautéed vegetables. Using a wooden spoon, scrape up any browned bits from the bottom of the pot. Let the wine come up to a simmer and reduce until the liquid has mostly evaporated, 6 to 8 minutes. Add the chicken broth and tomatoes and stir to combine.
Finish cooking the chicken and serve:
Return the chicken to the pot, nestling the thighs in with the vegetables. Let the sauce come up to a simmer, then turn the heat down to medium-low. Simmer, uncovered, until the sauce has thickened and the chicken is cooked through, 40 to 50 minutes.The chicken thighs should register at least 165°F in the thickest part without touching the bone.
Top the chicken with the parsley and serve with pasta or rice.
The chicken will keep, refrigerated, in a tightly lidded container for 3 to 4 days.
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| Nutrition Facts (per serving) | |
|---|---|
| 407 | Calories |
| 18g | Fat |
| 13g | Carbs |
| 44g | Protein |
Show Full Nutrition Label
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| Nutrition Facts | |
|---|---|
| Servings: 4to 6 | |
| Amount per serving | |
| Calories | 407 |
| % Daily Value* | |
| Total Fat 18g | 23% |
| Saturated Fat 5g | 24% |
| Cholesterol 208mg | 69% |
| Sodium 890mg | 39% |
| Total Carbohydrate 13g | 5% |
| Dietary Fiber 2g | 8% |
| Total Sugars 4g | |
| Protein 44g | |
| Vitamin C 12mg | 58% |
| Calcium 64mg | 5% |
| Iron 3mg | 16% |
| Potassium 894mg | 19% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
