Print the recipe for Chicken Marengo

Click the button below or select 'File > Print...'

Chicken Marengo

homemade chicken marengo topped with fresh parsley in a skillet made with mushrooms, shallots, diced tomatoes and spices
  • Serves:  6
  • Prep Time:  20 min
  • Cook Time:  40 min

Ingredients

  • 3 pounds bone-in skin-on chicken thighs, (about 8 thighs)
  • 3 teaspoons kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 8 ounces mushrooms, quartered
  • 2 large shallots, thinly sliced
  • 4 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon Italian seasoning
  • 1 cup dry white wine
  • 1 teaspoon chicken flavored Better Than Bouillon (optional)
  • 2 tablespoons all-purpose flour
  • ½ cup chicken stock
  • 1 (14-ounce) can diced tomatoes
  • 2 tablespoons tomato paste
  • 1 ½ teaspoons fresh orange zest (from 1 orange)
  • Cooked rice, pasta, or egg noodles, for serving (optional)
  • Garlic bread, for serving (optional)
  • Minced fresh basil or flat leaf parsley, for serving (optional)

Method

  1. Season the chicken all over with 2 teaspoons of the salt.
  2. 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. Transfer the chicken to a plate. Reserve 4 tablespoons of fat in the pan.
  3. 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.
  4. 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. Bring to a boil over high heat. Nestle the chicken into the sauce. 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.
  5. Serve chicken over rice or noodles with garlic bread on the side. Sprinkle chicken with basil.