Chicken Marengo
Tender chicken thighs are braised in a rich, savory Italian tomato sauce with garlic, onion, olives, and white wine. This classic dish, with a fascinating Napoleonic history, is the ultimate comfort food, perfect for serving over creamy mashed potatoes.
Equipment
- Large skillet or Dutch oven (with a lid)
- Shallow dish (for dredging flour)
- Wooden spoon or spatula
- Sharp knife and cutting board
- Tongs or slotted spoon
- Measuring cups and spoons
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- ¼ cup all purpose flour
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil plus more if needed
- ½ large yellow onion sliced or chopped
- 2 cloves garlic minced
- ½ cup dry white wine such as Pinot Grigio or Sauvignon Blanc
- 1 14 ounce can Italian style diced tomatoes (or regular diced tomatoes)
- 1 cup low sodium chicken broth
- ½ cup sliced black olives
- 1 teaspoon Italian seasoning
- 2 teaspoons sriracha or other hot sauce optional, for a little warmth
Instructions
- Prep the Chicken: Cut the chicken thighs into approximately 2 inch pieces. Pat them dry with a paper towel.
- Season the Flour: In a shallow dish, combine the flour, salt, and pepper. Mix well.
- Dredge the Chicken: Toss the chicken pieces in the seasoned flour until lightly and evenly coated. Shake off any excess.
- Brown the Chicken: Heat the olive oil in a large skillet or Dutch oven over medium high heat. Add the chicken pieces in a single layer (work in batches if needed to avoid overcrowding). Brown on all sides for about 4-5 minutes total, until golden. The chicken does not need to be cooked through. Use a slotted spoon to transfer the browned chicken to a plate and tent with foil to keep warm.
- Sauté Aromatics: If the pan seems dry, add another tiny splash of oil. Add the sliced onion and cook for 2-3 minutes, stirring and scraping up any browned bits from the bottom, until softened. Add the minced garlic and cook for 30 seconds more, until fragrant.
- Deglaze the Pan: Pour in the white wine and use a wooden spoon to scrape up all the browned bits from the bottom of the pan. Let the wine simmer for about 1 minute.
- Build the Sauce: Add the can of diced tomatoes (with their juices), chicken broth, sliced black olives, Italian seasoning, and optional sriracha. Stir everything together to combine.
- Simmer the Chicken: Bring the sauce to a boil. Once boiling, reduce the heat to a simmer (medium low). Carefully return the browned chicken and any accumulated juices to the pan. Cover and let it simmer for 15 minutes, or until the chicken is cooked through and tender.
- Serve: Serve hot over creamy mashed potatoes, rice, or buttered noodles. Garnish with fresh parsley if desired.
Notes
- Chicken Breast Option: You can substitute boneless, skinless chicken breasts. Sear whole breasts (not cut up) until golden, then proceed with the recipe. You may need to reduce the final simmering time, so check for doneness early.
- No Wine? Substitute with an additional ½ cup of chicken broth mixed with 2 teaspoons of white wine vinegar or lemon juice.
- Olives: If you're not a fan of black olives, you can omit them or substitute with a tablespoon of rinsed capers.
- Make Ahead & Freezing: This dish tastes even better the next day! Store in an airtight container in the fridge for up to 3 days. To freeze, cool completely and store in a freezer safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
- Gluten Free Option: Use a 1:1 gluten free all purpose flour blend for dredging the chicken.