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Chicken Marengo

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A classic dish combining tender chicken with mushrooms, tomatoes, and rich flavors, perfect for family dinners or gatherings.

Ingredients

Scale
  • 3 tablespoons olive oil
  • ⅓ cup all-purpose flour
  • Salt and pepper (to taste)
  • 2½ pounds bone-in chicken leg quarters (separated)
  • 2 tablespoons unsalted butter (¼ stick)
  • ½ yellow onion (sliced)
  • 3 cloves garlic (minced)
  • 8 ounces cremini mushrooms (quartered)
  • ½ cup dry white wine
  • 15 ounces diced tomatoes (drained, 1 can)
  • ¼ cup tomato paste
  • ½ cup low-sodium chicken broth
  • Fresh parsley and thyme (optional, for garnish)

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. In a bowl, mix flour with salt and pepper. Pat dry the chicken leg quarters and roll them in the seasoned flour to coat.
  3. Add the chicken to the skillet, cooking until golden brown on one side (about 5 minutes), then flip and cook for another 2-3 minutes. Remove from skillet.
  4. Reduce heat to medium, add unsalted butter, add onion and sauté for 2 minutes. Add garlic and mushrooms, cooking for 3-4 minutes.
  5. Add white wine, deglazing the pan by scraping brown bits.
  6. Stir in diced tomatoes, tomato paste, and chicken broth. Mix well.
  7. Return the chicken to the skillet, bring to a boil, then reduce heat, cover, and cook for 10-15 minutes, until chicken reaches 165°F.
  8. Allow to rest for 5 minutes, then serve garnished with parsley or thyme if desired.

Notes

Serve with crusty bread, rice, or pasta. Great for leftovers and meal prep.

Nutrition

Keywords: Chicken Marengo, skillet meal, classic recipe, easy chicken dish, Italian cuisine

Find it online: https://alexandrarecipes.com/chicken-marengo-recipe/