Dinner

Savor Chicken Marengo: A Cozy One-Pot Delight You’ll Love Recipe

Name: Savor Chicken Marengo: A Cozy One-Pot Delight You’ll Love Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: French
Ingredients: 4 pieces Bone-in Chicken Thighs and Drumsticks; 1 teaspoon Kosher Salt; 1 teaspoon Freshly Ground Black Pepper; 2 tablespoons Olive Oil; 8 ounces Mixed Fresh Mushrooms (e.g., Shiitake, Oyster, Baby Bella); 1 tablespoon Fresh Parsley, chopped; 1 teaspoon Fresh Oregano, chopped; 1 teaspoon Fresh Thyme, chopped; 1 medium Shallot, sliced; 2 cloves Garlic, minced; 2 tablespoons Tomato Paste; 1 cup Dry White Wine; 1 cup Low-sodium Chicken Broth; 28 ounces Whole Peeled Tomatoes, crushed; 1/2 cup Castelvetrano Olives (optional, pitted); Cooked Pasta or Crusty Bread for soaking up the sauce

ByHarper Ellington April 12, 2026April 12, 2026

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Introduction

Chicken Marengo is a comforting one-pot dish that beautifully blends French and Italian flavors. Tender chicken simmers in a rich tomato sauce with earthy mushrooms and fresh herbs, filling your kitchen with an irresistible aroma. Perfect for busy weeknights, it’s a cozy meal that brings warmth and delight to the dinner table.

The dish shows four golden-brown cooked chicken drumsticks placed evenly in a black skillet filled with a thick tomato-based sauce. The sauce is chunky with visible pieces of diced yellow and red tomatoes, as well as soft translucent onions and green herbs scattered throughout. Fresh green parsley leaves are sprinkled on top of the chicken and sauce, adding a bright contrast to the rich red and brown colors. The skillet rests on a white marbled surface, highlighting the vibrant colors of the food. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pieces bone-in chicken thighs and drumsticks
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
8 ounces mixed fresh mushrooms (e.g., shiitake, oyster, baby bella)
1 tablespoon fresh parsley
1 teaspoon fresh oregano
1 teaspoon fresh thyme
1 medium shallot, sliced
2 cloves garlic, minced
2 tablespoons tomato paste
1 cup dry white wine
1 cup low-sodium chicken broth
28 ounces whole peeled tomatoes, crushed
1/2 cup Castelvetrano olives (optional)
Cooked pasta or crusty bread, for serving

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: Pat the chicken dry with paper towels, then season both sides generously with kosher salt and freshly ground black pepper. Let it sit for about 5 minutes.
Step 3: Heat olive oil in a large oven-safe pan over medium heat until shimmering.
Step 4: Sear the chicken skin-side down for 12-15 minutes until golden brown. Flip and cook for an additional 2 minutes, then remove chicken and set aside.
Step 5: In the same pan, sauté sliced mushrooms, parsley, oregano, and thyme for about 2 minutes until softened.
Step 6: Push mushrooms to one side, add sliced shallots and minced garlic, and cook until fragrant, about 2 minutes.
Step 7: Stir in tomato paste and cook for 1 minute. Pour in white wine and simmer until reduced by half, about 2 minutes.
Step 8: Add chicken broth and crushed tomatoes to the pan. Return chicken to the pan, skin-side up.
Step 9: Bring mixture to a boil, then transfer pan to the oven and bake for 40-60 minutes, stirring occasionally every 20 minutes, until chicken is tender.
Step 10: Garnish with fresh herbs and optional olives before serving. Enjoy with cooked pasta or crusty bread.

Tips & Variations

Pat chicken dry before seasoning to ensure a crispy, golden skin.
Scrape the bottom of the pan while making the sauce to release rich flavor bits.
Add a splash of lemon juice just before serving to brighten the dish.
Incorporate vegetables like bell peppers or spinach for extra nutrition and color.
Replace chicken with turkey thighs or firm tofu for alternative protein options.
Use extra chicken broth or apple cider vinegar instead of wine for a non-alcoholic version.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat to retain moisture, adding a splash of broth if needed. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

How to Serve

A black skillet filled with four golden brown grilled chicken drumsticks on top of a thick red tomato sauce mixed with cooked yellow and orange bell pepper pieces and translucent onion chunks. Bright green parsley leaves are scattered on top, adding a fresh contrast to the warm colors of the dish. The sauce looks rich and glossy with a chunky texture, and the chicken drumsticks have a slightly crispy skin with grill marks visible. The skillet sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What type of chicken is best for Chicken Marengo?

Bone-in chicken thighs and drumsticks are ideal as they provide juicy, flavorful results. Skinless chicken can be used for a leaner option, but it won’t be as rich in flavor.

How long can I store Chicken Marengo leftovers?

Store leftovers in the fridge for up to 4 days in an airtight container. Gently reheat on the stovetop over low heat to keep the chicken tender and the flavors intact.

Can I freeze Chicken Marengo?

Yes, you can freeze this dish for up to 3 months in a freezer-safe container. Cool completely before sealing to prevent freezer burn. Thaw overnight in the fridge before reheating.

What should I do if the sauce is too thick after reheating?

Add a splash of chicken broth or water to loosen the sauce, stirring until you reach your desired consistency.

Are there any dietary considerations for Chicken Marengo?

This recipe is naturally gluten-free and dairy-free, making it suitable for many dietary needs. Always check your ingredients, especially broth and canned goods, to ensure they meet your specific requirements.

How can I add more vegetables to my Chicken Marengo?

Add diced bell peppers or fresh spinach when sautéing the mushrooms to boost nutrition and add vibrant flavor without overpowering the classic dish.

Harper Ellington