chicken marengo

The name of this dish already sounds like a celebration, and once you make this simple one pot chicken recipe with tomatoes and mushrooms you’ll be celebrating too!

Chicken Marengo

bone-in skin-on chicken thighs, (about 8 thighs)

salt

olive oil

mushrooms,

shallots,

garlic,

bay leaf

Italian seasoning

dry white wine

chicken flavored Better Than Bouillon (optional)

all-purpose flour

chicken stock

tomatoes

tomato paste

orange

rice,

Garlic bread, for serving (optional)

fresh basil or flat leaf parsley,

Holly Erickson and Natalie Mortimer became friends over a shared love for food and hosting. The Modern Proper exists to empower people to cherish their loved ones and feed them well by providing a large library of beautiful and delicious recipes.

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Season the chicken all over with 2 teaspoons of the salt

Heat the olive oil in a large skillet over medium-high heat

Once the oil is glistening, add the chicken skin sides down

Cook until golden brown, about 5 minutes, then flip and cook until browned, about 3 minutes more

Reserve 4 tablespoons of fat in the pan.Reduce the heat to medium

Add the mushrooms and shallots to the fat and cook, stirring, until softened, about 4 minutes

Add the garlic, bay leaf, and Italian seasoning and cook, stirring, until fragrant, about 2 minutes more

Add the wine and cook, stirring, using a wooden spoon to scrape any browned bits from the bottom

Bring to a simmer and cook until slightly reduced, about 4 minutes

In a small bowl, combine the bouillon, flour, and chicken stock; mix until smooth

Add the tomatoes, tomato paste, orange zest, bouillon mixture, and remaining salt to the pan

Reduce the heat to medium low, cover and cook until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 15 minutes

Serve chicken over rice or noodles with garlic bread on the side

So tasty and simple. Thank you. 

Long live the emperor!

Thank you! We really enjoy this dish! I will try it more than once!

This recipe is fantastic. When I looked at the ingredients and saw orange I was surprised. But I just had to try it. This recipe is fantastic! I am putting it in regular rotation. Thank you so much for sharing this delightful dish!

Oh my gosh this was so delicious! The addition of orange zest really made it, well, WOW. We’re doing low carbs so served with french sliced string beans on the side to soak up the sauce.

This was so amazing my boyfriend and I couldn’t get enough!

This was incredible. Served over rice and my husband and I couldn't stop talking about good it was!

Chicken thighs are simmered to tender perfection in a tomato sauce loaded with green peppers, onions and mushrooms! Serve over rice for a fabulous dinner!

chicken thighs ((bone-in, skin on))

salt and black pepper

vegetable oil

onion

black kalamata olives

green pepper

mushrooms (sliced)

white wine

chicken broth

butter

red pepper flakes and garlic powder

Wash the chicken pieces and pat dry with paper towel.

Season the chicken with salt and pepper, red pepper flakes and garlic powder, to taste, and lightly dredge in flour, shaking off any excess.

In a large saute pan, heat the oil over medium-high heat and add the chicken.

Brown on both sides, until nicely golden, about 3 minutes per side. Remove from the pan and set aside on a plate. You may have to do these a few at a time, that&#39;s ok.

Add the mushrooms and onions to the pan and cook over medium-low heat for 5 minutes, remove and set aside.

Turn up the heat, and add the wine/wine to deglaze the pan and let it reduce for 2 or 3 minutes.

Add the chicken broth.

Add back the mushrooms and onions. Then add tomatoes,  tomato paste, green pepper, olives, and garlic; simmer for 3-4 minutes.

Add the chicken to the pan, cover, and cook for 25-30 minutes or until they reach 185 degrees Fahrenheit.

Season with salt and pepper, to taste.

Turn the heat off and stir in the butter. Transfer to a serving platter and serve immediately.

I've been a fan of Chicken Marengo for decades. It's nostalgic to read the dish is being featured here.

Sorry, forgot to rate in my earlier comment.

The recipe is wayyyy off! Firstly, there are usually no olives in chicken Marengo. And also, your supposed to use chicken breasts.

I made this last night, and it was very good.  I added 2 cloves of minced garlic, since garlic was mentioned in the procedure but not in the ingredient list.  I used four very large thighs, since there are only two of us in the house.  I do have a suggestion, though.  It is very helpful to list the ingredients in the order they are used in the cooking procedure.  Also, next time I will drain the diced tomatoes.  It had too much liquid when the cooking was finished.  However, that might have been because I reduced the number of thighs I used.  I will definitely make this again.  My husband and I both enjoyed it.  I served it with a Mediterranean orzo salad.

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