This delicious Chicken Marengo recipe is a comforting dish packed with tender chicken, golden shallots, mushrooms, and a rich tomato sauce. Cooked in a flavorful white wine and chicken stock base, it’s perfect for a cozy dinner with family or friends. Garnished with fresh parsley, this dish is both tasty and elegant.
Ingredients Needed:
- 30 g (1 oz) butter
- 1 tbsp sunflower oil
- 1.5 kg (3 lb) chicken, cut into 8 serving pieces
- 8 small shallots or pickling onions
- 30 g (1 oz) plain flour
- 300 ml (1/2 pint) dry white wine
- 150 ml (1/4 pint) chicken stock
- 1 x 400 g can chopped tomatoes
- 250 g (8 oz) button mushrooms
- 1 tbsp tomato purée
- 2 garlic cloves, crushed
- 1 bouquet garni
- Salt and black pepper
- Chopped parsley, to garnish
How To Make Chicken Marengo:
- Brown the Chicken: Melt the butter with the oil in a large flameproof casserole. Add the chicken pieces and cook for 10–12 minutes until browned all over. Lift out and drain on paper towels.
- Cook the Shallots or Onions: Add the shallots or onions and cook over high heat for about 8 minutes or until golden brown. Lift out and drain on paper towels.
- Make the Sauce Base: Spoon off all but 1 tbsp of the fat from the casserole. Add the flour and cook, stirring, for 3–5 minutes until lightly browned.
- Add Liquids and Seasonings: Lower the heat and stir in the wine and stock until combined. Add the tomatoes, mushrooms, tomato purée, garlic, and bouquet garni. Season with salt and pepper.
- Cook the Dish: Return the shallots or onions and the chicken to the casserole. Bring to a boil, then cover and cook in a preheated oven at 180°C (160°C fan, Gas 4) for 45 minutes, or until the chicken is tender.
- Serve: Garnish each portion with chopped parsley before serving.
Recipe Tips
- Wine Selection: Use a dry white wine for a richer flavour. Avoid sweet wines as they may alter the taste of the sauce.
- Tender Chicken: If you want extra tender chicken, make sure not to overcook it. Check after 45 minutes to ensure it’s tender.
- Vegetable Variations: You can add carrots or other vegetables for extra flavour and colour.
- Serving Ideas: Serve with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
How To Store & Reheat Leftovers
Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer: Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Reheat on the stovetop over low heat until warmed through, or in the microwave for 2-3 minutes.
Can I Make Chicken Marengo In A Slow Cooker?
Yes! After browning the chicken and shallots, transfer everything to the slow cooker. Add the wine, stock, and other ingredients, then cook on low for 6–8 hours.
Can I Use Chicken Thighs Instead Of Whole Chicken Pieces?
Yes, chicken thighs are a great alternative. They are juicy and tender and will work well in this recipe. Just adjust the cooking time as needed.
How Do I Make The Sauce Thicker
If you prefer a thicker sauce, you can stir in a little cornstarch mixed with water or simmer the sauce for a few extra minutes to reduce it.
Try More Recipes:
Mary Berry Chicken Marengo
Description
This delicious Chicken Marengo features tender chicken in a rich, savoury sauce with white wine, tomatoes, and mushrooms. Perfect for a cosy meal, it’s a flavour-packed dish that’s sure to impress your family and friends!
Ingredients
Instructions
- Brown the Chicken: Melt the butter with the oil in a large flameproof casserole. Add the chicken pieces and cook for 10–12 minutes until browned all over. Lift out and drain on paper towels.
- Cook the Shallots or Onions: Add the shallots or onions and cook over high heat for about 8 minutes or until golden brown. Lift out and drain on paper towels.
- Make the Sauce Base: Spoon off all but 1 tbsp of the fat from the casserole. Add the flour and cook, stirring, for 3–5 minutes until lightly browned.
- Add Liquids and Seasonings: Lower the heat and stir in the wine and stock until combined. Add the tomatoes, mushrooms, tomato purée, garlic, and bouquet garni. Season with salt and pepper.
- Cook the Dish: Return the shallots or onions and the chicken to the casserole. Bring to a boil, then cover and cook in a preheated oven at 180°C (160°C fan, Gas 4) for 45 minutes, or until the chicken is tender.
- Serve: Garnish each portion with chopped parsley before serving.