Recipes

Chicken Marengo

Looking for a dinner that’ll make your taste buds do a happy dance? Chicken Marengo is that perfect blend of rustic comfort and impressive flavor that’ll have everyone asking for seconds before they’ve even finished firsts. This one-pot wonder combines golden-brown chicken thighs with a rich tomato and mushroom sauce that’s just begging to be spooned over pasta or rice.

Chicken Marengo

What makes this dish truly special is the unexpected hint of orange zest that brightens the rich, wine-infused sauce. The combination of earthy mushrooms, sweet tomatoes, and that subtle citrus kick creates layers of flavor that taste like they took hours to develop—when really, it’s all done in about an hour. Plus, that sauce? You’ll want to keep a piece of garlic bread handy to soak up every last drop.

Chicken Marengo

Ingredients

Chicken Marengo

For the chicken:

  • 3 pounds bone-in skin-on chicken thighs (about 8 thighs)
  • 3 teaspoons kosher salt, divided
  • 2 tablespoons extra-virgin olive oil

For the sauce:

  • 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
  • 1½ teaspoons fresh orange zest (from 1 orange)

For serving (optional):

  • Cooked rice, pasta, or egg noodles
  • Garlic bread
  • Minced fresh basil or flat leaf parsley
Chicken Marengo

Steps

Chicken Marengo
  1. Season the chicken all over with 2 teaspoons of the salt, making sure to get under the skin where possible. This even distribution ensures proper flavor development throughout the meat.
  2. Heat the 2 tablespoons olive oil in a large skillet over medium-high heat. Test the oil by flicking a tiny drop of water—when it sizzles immediately, the oil is ready. Add the chicken skin-side down (don’t overcrowd the pan; work in batches if needed). Cook until the skin is golden brown and crispy, about 5 minutes. The skin should release easily from the pan when it’s properly browned.
  3. Flip the chicken and cook until the other side is browned, about 3 minutes more. Transfer to a plate. The chicken won’t be fully cooked yet—it will finish in the sauce later. Reserve 4 tablespoons of fat in the pan, pouring off any excess.
  4. Reduce the heat to medium. Add the mushrooms and shallots to the reserved fat and cook, stirring occasionally, until they’ve softened and the mushrooms have released their moisture, about 4 minutes. You’ll notice the mushrooms first release liquid, then begin to brown as the liquid evaporates.
  5. Add the garlic, bay leaf, and Italian seasoning to the pan and cook, stirring constantly to prevent the garlic from burning, until fragrant, about 2 minutes. The aromatics should smell sweet and intense but not acrid or burned.
  6. Pour in the 1 cup wine and cook, stirring and using a wooden spoon to scrape all the flavorful browned bits (fond) from the bottom of the pan. These bits contain concentrated flavor that will enrich your sauce. Bring to a simmer and cook until the wine has reduced slightly, about 4 minutes. The alcohol will cook off, leaving behind the wine’s flavor complexity.
  7. In a small bowl, whisk together the Better Than Bouillon (if using), 2 tablespoons flour, and ½ cup chicken stock until completely smooth with no lumps. This slurry will thicken your sauce without creating flour lumps.
  8. Add the diced tomatoes, 2 tablespoons tomato paste, 1½ teaspoons orange zest, the bouillon mixture, and remaining 1 teaspoon salt to the pan. Stir to combine thoroughly. Bring the mixture to a boil over high heat, which activates the flour’s thickening properties.
  9. Carefully nestle the chicken pieces into the sauce, skin-side up to keep it crispy. Reduce the heat to medium-low, cover the pan, and cook until the chicken reaches an internal temperature of 165°F (74°C) on an instant-read thermometer, about 15 minutes. If you don’t have a thermometer, cut into the thickest part of a thigh—the meat should be completely opaque with no pink remaining.
  10. Remove the bay leaf before serving. Plate the chicken over rice, pasta, or egg noodles if desired, spooning plenty of sauce over the top. Serve with garlic bread on the side for soaking up the extra sauce. Finish with a sprinkle of fresh basil or parsley for a bright, herbaceous contrast to the rich sauce.
Chicken Marengo

Smart Swaps

  • Use boneless, skinless chicken thighs to reduce the fat content (reduce cooking time to 3 minutes per side in step 2)
  • Substitute 1 cup chicken broth plus 1 tablespoon lemon juice for the white wine if you prefer to cook without alcohol
  • Replace the Better Than Bouillon with 1 teaspoon soy sauce for a similar umami boost
  • Try 1 teaspoon lemon zest instead of orange for a different citrus note

Make It Diabetes-Friendly

  • Serve over ½ cup cooked cauliflower rice instead of regular rice (saves approximately 15g carbs per serving)
  • Use ¼ cup red wine vinegar mixed with ¾ cup chicken broth instead of wine to reduce sugar content
  • Increase the mushroom amount to 12 ounces while reducing chicken to 2 pounds to lower the overall glycemic impact
  • Pair with a side salad dressed with olive oil and vinegar instead of garlic bread to keep the meal lower in carbohydrates

Pro Tips

  • For extra flavor, marinate the chicken with 1 teaspoon each of salt, garlic powder, and dried herbs for up to 24 hours before cooking
  • The sauce actually improves with time—make it a day ahead and reheat gently for even better flavor
  • Save the chicken bones after eating to make homemade stock for your next batch
  • For a thicker sauce, remove the chicken after it’s cooked and simmer the sauce uncovered for an additional 5-7 minutes

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