The aroma of chicken Marengo bubbling away on the stove is enough to bring my whole family into the kitchen, sniffing around for dinner to be ready. The classic dish comes together in about one hour, so it’s fast enough for weeknight cooking, yet fancy enough to serve at a dinner party. It feels like a special occasion whenever we have it.
Chicken Marengo is a French-meets-Italian dish, dating back to the time of Napoleon. This modernized, simple version has a surprisingly short list of ingredients for how much flavor it delivers. Mushrooms and tomatoes lend lots of umami, and a cup of white wine adds enough acidity to counteract the richness of the skin-on, bone-in chicken thighs. Serve the rest of the bottle with dinner for a perfect pairing.
The History of Chicken Marengo
The origins of chicken Marengo are a little murky, and the most popular story is probably a myth. Legend has it that Napoleon’s chef created this dish for him after he defeated the Austrian army at the Battle of Marengo, and Napoleon enjoyed it so much that he requested it after every battle henceforth.
The more likely story is that after the Battle of Marengo, a restaurant chef created the dish to celebrate Napoleon’s victory. We’ll likely never know what’s true, so feel free to go with whichever version you like!
The ingredients in this chicken Marengo have evolved. Originally, it was garnished with fried eggs and crayfish. Supposedly when Napoleon’s chef substituted mushrooms for the crayfish, Napoleon wouldn’t eat the dish—he thought it would bring bad luck to eat the altered recipe. Like the rest of the story, I have no idea if that’s true or not, but the mushrooms are a great addition and how the dish is commonly served today.
Simply Recipes / Coco Morante
How I Make Chicken Marengo
I like to make this dish with a very simple technique, similar to how my grandma used to make her chicken fricassee. The chicken parts are seasoned and dredged in flour, browned in a Dutch oven, then set aside. Next, you’ll sauté the onions, garlic, and mushrooms in the same pot, deglaze it with wine, broth, and canned tomatoes, and let it simmer until the sauce has reduced to your liking.
If you’re impatient like me, you’ll probably need to let it go about 10 minutes longer than you want to—it’s best when there’s almost no liquid left in the pot and the flavors have had a chance to concentrate. This also gives the chicken thighs a chance to cook through and become nice and tender.
Easy Upgrades
This recipe provides a simple canvas for you to dress up however you like. Here are some more ingredients you can include to zhuzh it up:
- Citrus zest: Add thick peels of lemon or orange zest to the pot along with the tomatoes
- Olives: Kalamata, castelvetrano, or black-cured olives are nice choices
- Capers: Use either small capers or larger caper berries, which provide briney bursts of flavor
- Herbs: This recipe already includes thyme, bay leaves, and a final garnish of parsley, but you can also add rosemary, marjoram, oregano, or a sprinkle of Italian seasoning or herbes de Provence
- Citrus juice: Serve a lemon wedge alongside each serving, so everyone can add as much as they like for a bright and acidic finish
Simply Recipes / Coco Morante
Dutch Oven Chicken Recipes
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