chicken marengo

Name: Chicken Marengo
Prep time: 10 min
Cook time: 50 min
Yield: 4
Cuisine: American
Ingredients: 5 to 6 large bone-in & skin-on chicken thighs, patted dry; ground himalayan pink salt, to taste and divided; freshly ground mixed peppercorns, to taste and divided; 1/4 cup(s) unbleached all-purpose flour, or as needed for dredging; 1 tablespoon(s) olive oil; 2 tablespoon(s) butter, divided; 1 cup(s) white onions, chopped; 8 ounce(s) button or cremini mushrooms, washed and sliced; 3 large cloves garlic, pressed; 1 teaspoon(s) dried thyme (substitute 1 tbsp. fresh thyme); 1/2 teaspoon(s) hot paprika; 1/2 cup(s) dry white wine; 1/2 cup(s) low-sodium chicken broth; 1 can(s) (15 oz.) diced tomatoes and its liquid; 1 tablespoon(s) tomato paste; 1 can(s) (2.25 oz./64 g) sliced black olives, drained; 1 large bay leaf; 1 1/2 tablespoon(s) fresh chopped parsley, for garnish

22 Pinches 1 Photo

Francine Lizotte

Surrey South, BC

Updated on Sep 12, 2025

Colorful and delicious, this comforting one-pot recipe is so delightful… perfect to make this fall and winter!

Rate

A gorgeous Chicken Marengo simmering gently.

prep time 10 Min

cook time 50 Min

method Stove Top

yield 4 serving(s)

Ingredients

5 to 6 large bone-in & skin-on chicken thighs, patted dry
ground himalayan pink salt, to taste and divided
freshly ground mixed peppercorns, to taste and divided
1/4 cup unbleached all-purpose flour, or as needed for dredging
1 tablespoon olive oil
2 tablespoons butter, divided
1 cup white onions, chopped
8 ounces button or cremini mushrooms, washed and sliced
3 large cloves garlic, pressed
1 teaspoon dried thyme (substitute 1 tbsp. fresh thyme)
1/2 teaspoon hot paprika
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
1 can (15 oz.) diced tomatoes and its liquid
1 tablespoon tomato paste
1 can (2.25 oz./64 g) sliced black olives, drained
1 large bay leaf
1 1/2 tablespoons fresh chopped parsley, for garnish

How To Make chicken marengo

Step 1

Generously season chicken thighs on skin side only with salt and pepper. Dredge them lightly on top with flour, using a fine sieve; set aside.

Step 2

In a large skillet over medium-high heat, add oil and 1 tbsp. butter.
Step 3

When it starts sizzling, place thighs, skin side down, and season the tops with salt and pepper. Cook until golden brown, about 3 to 3:30 minutes.
Step 4

Flip them and cook for an additional 2 to 2:30 minutes. Transfer them to a plate and set aside.
Step 5

Reduce the heat to medium, add the remaining 1 tbsp. butter and when melted, add onions and sauté for 1:30 to 2 minutes, scraping the bottom of the skillet to dislodge any brown bits.
Step 6

Add mushrooms and season with salt and pepper. Sauté them for 5 minutes.
Step 7

Add garlic, thyme and hot paprika; sauté for 1 minute.
Step 8

Pour in dry white wine and cook until the liquid is mostly evaporated, about 2 to 3 minutes.
Step 9

Stir in broth, can of tomatoes, tomato paste, sliced black olives and bay leaf.
Step 10

Return chicken thighs to skillet including any accumulated juices. Spoon sauce over the meat and bring to a low boil.
Step 11

Cover, reduce the heat to medium-low and simmer gently for 25 to 30 minutes or until the chicken’s internal temperature reaches 165ºF, basting every 10 minutes to keep the thighs from drying out.
Step 12

Sprinkle on fresh chopped parsley and serve as is, with rice or noodles.
Step 13

To view this delicious one-pot recipe on YouTube, click on this link ➡ https://youtu.be/uCINAeUg0Bo
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes