Description
Chicken Marengo is a cozy one-pot dish that perfectly blends robust French and Italian flavors. Featuring tender bone-in chicken thighs and drumsticks simmered in a rich tomato-based sauce with fresh mushrooms and herbs, it offers a warm and hearty meal perfect for busy weeknights. This dish’s combination of seared chicken and slow baking infuses comforting aromas and deep flavors that will delight family and friends, served best with pasta or crusty bread to soak up the luscious sauce.
Ingredients
Scale
For the Chicken
- 4 pieces Bone-in Chicken Thighs and Drumsticks
- 1 teaspoon Kosher Salt
- 1 teaspoon Freshly Ground Black Pepper
For the Sauce
- 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)
For Serving
- Cooked Pasta or Crusty Bread for soaking up the sauce
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the chicken and sauce evenly.
- Season Chicken: Pat the chicken pieces dry with paper towels, then season both sides generously with kosher salt and freshly ground black pepper. Let them rest for 5 minutes to absorb the seasoning.
- Sear Chicken: Heat 2 tablespoons of olive oil in a large oven-safe pan over medium heat until shimmering. Place chicken skin-side down and sear for 12-15 minutes until the skin is golden brown and crisp. Flip and cook for an additional 2 minutes on the other side. Remove chicken and set aside.
- Sauté Mushrooms & Herbs: In the same pan, add sliced mixed mushrooms, chopped parsley, oregano, and thyme. Sauté for about 2 minutes until the mushrooms soften and release moisture.
- Add Aromatics: Push mushrooms to one side of the pan. Add sliced shallots and minced garlic to the empty space and cook until fragrant, about 2 minutes.
- Create Sauce Base: Stir in tomato paste and cook for 1 minute to deepen the flavor. Pour in the dry white wine and let it reduce by half, approximately 2 minutes.
- Add Liquids & Tomatoes: Pour in low-sodium chicken broth and crushed whole peeled tomatoes, stirring to combine the sauce components.
- Return Chicken: Place the seared chicken pieces back into the pan skin-side up, nestling them in the sauce.
- Simmer & Bake: Bring the mixture to a boil on the stovetop, then transfer the pan to the preheated oven. Bake uncovered for 40-60 minutes, stirring the sauce gently every 20 minutes, until the chicken is tender and cooked through.
- Finish & Serve: Garnish with fresh chopped herbs and optional Castelvetrano olives. Serve hot with cooked pasta or crusty bread to soak up the savory sauce.
Notes
- Pat chicken dry before seasoning to get a perfect sear and crispy skin.
- Scrape the pan fond while making the sauce to incorporate extra flavor.
- Adjust seasoning throughout cooking to balance salt and acidity.
- Use fresh herbs and mushrooms for the best taste and aromatic profile.
- Keep an eye on baking time; ovens vary, and you want tender chicken without dryness.
- Optional splash of lemon juice before serving brightens the flavors.
- Leftovers keep well refrigerated up to 4 days and freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: French, Italian
Keywords: Chicken Marengo, one-pot chicken, baked chicken thighs, mushroom tomato sauce, classic French Italian dish, comfort food chicken, cozy dinner recipes, easy chicken recipe
