Mary Berry Chicken Marengo

The first time I made Chicken Marengo, I’ll be honest—I did it for the story. A dish allegedly whipped up for Napoleon after battle? I mean, come on. But it turns out this French classic isn’t just a bit of culinary folklore—it’s genuinely one of the most flavour-packed one-pot meals I’ve ever made.

That said, my first go wasn’t quite victorious. I rushed the browning stage (rookie impatience), and the sauce ended up a bit thin. Lesson learned: take your time browning the chicken and the shallots—it’s where all the depth comes from. Once I nailed that, the results were worth every single minute. Rich, tomatoey sauce, juicy chicken, and those little golden onions? Absolute comfort food gold.

Why This One Works So Well

This dish hits that magical place between stew and braise—it’s hearty but still refined. The shallots caramelise just enough to add sweetness, the white wine gives a gentle acidity, and the bouquet garni ties it all together with a herby backbone. Mary’s method is beautifully old-school: build flavour layer by layer. And the flour? It thickens just enough to give you that silky, spoon-coating sauce without being heavy.

INGREDIENTS + WHY THEY MATTER

• Chicken (1.5kg, bone-in pieces) – Holds flavour better than boneless and stays juicy. I used thighs and drumsticks once—worked beautifully.
• Butter + Sunflower Oil – Butter for flavour, oil for higher smoke point. Best of both worlds.
• Shallots (8 small) – Or use pickling onions. They sweeten and soften as they cook—don’t skip!
• Plain Flour (30g) – A subtle thickener. Cook it until golden for a rich, nutty base.
• Dry White Wine (300ml) – Adds acidity and depth. I used a Sauvignon Blanc—don’t go for anything too sweet.
• Chicken Stock (150ml) – Builds the savoury base. Homemade if you’ve got it, cube if you don’t—just taste and adjust salt.
• Chopped Tomatoes (400g can) – Brings acidity and body. Try San Marzano if you want to go luxe.
• Button Mushrooms (250g) – Add meatiness and soak up the sauce. I halve the big ones.
• Tomato Purée (1 tbsp) – Intensifies the sauce and rounds out the tinned tomatoes.
• Garlic (2 cloves) – Adds warmth and depth—don’t let it brown.
• Bouquet Garni – Traditional herb bundle. I use parsley stalks, thyme, and a bay leaf tied with string.
• Salt & Pepper – Season at every stage, not just the end.
• Parsley (to garnish) – Fresh and peppery—cuts through the richness.

Making It Yours (Without Ruining It)

• Slow Cooker Option: Brown everything first, then tip into a slow cooker and cook on low for 6–8 hours.
• Add Veg: Carrots, celery, or even green beans near the end. Just don’t overcrowd the pot.
• Tomato-Free? For a lighter version, skip the tomatoes and add cream and mustard at the end—more fricassée than Marengo, but still delicious.
• No Wine? Use extra stock with a splash of white wine vinegar or lemon juice for acidity.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Sauce too thin	Didn’t cook flour enough or rushed the simmer	Cook flour for 3–5 mins, reduce sauce gently
Chicken dry	Overcooked or uncovered in oven	Check at 40 mins and cover tightly
Mushrooms rubbery	Threw in raw mushrooms too late	Sauté first or add at the start with tomatoes
Onions undercooked	Didn’t brown shallots long enough	Fry until golden before adding to the casserole

HOW TO MAKE MARY BERRY’S CHICKEN MARENGO

1. Brown the Chicken – In a flameproof casserole, melt butter with oil. Brown chicken all over for 10–12 mins. Remove and set aside.
2. Brown the Shallots – In the same pot, cook the onions for 8 mins until golden. Remove and set aside.
3. Make the Roux – Spoon off excess fat, leaving 1 tbsp. Stir in flour and cook for 3–5 mins until golden.
4. Build the Sauce – Gradually stir in wine and stock. Add chopped tomatoes, tomato purée, garlic, bouquet garni, and mushrooms. Season well.
5. Return Chicken & Shallots – Nestle them back into the sauce. Bring to a boil, then cover.
6. Bake – Oven at 180°C (160°C fan, Gas 4). Cook for 45 minutes until the chicken is tender.
7. Serve – Scatter with fresh parsley and serve with crusty bread or creamy mash.

TIPS FROM MY KITCHEN

• I use a heavy cast iron pot—it holds heat beautifully and makes the sauce bubble gently in the oven.
• For a glossy sauce, stir in a knob of butter right before serving.
• I sometimes remove the lid for the last 10 mins if I want the sauce to reduce a bit more.
• Don’t forget to taste before serving—sometimes it needs a touch more salt to bring it alive.

STORAGE + REHEATING

• Fridge: Keeps for up to 3 days in an airtight container.
• Freezer: Freeze portions in a sealed tub for up to 3 months.
• Reheat: Gently on the hob, adding a splash of stock or water to loosen.

FREQUENTLY ASKED QUESTIONS

Q: Can I use boneless chicken?
A: Yes, thighs work best. Reduce cooking time slightly to avoid drying them out.

Q: Is Chicken Marengo spicy?
A: Not at all—it’s herby, tomatoey, and warming. Add chili flakes if you like a kick.

Q: Can I serve this with pasta?
A: Absolutely. Pappardelle or tagliatelle work beautifully to catch the sauce.

Q: What wine should I use?
A: Any dry white like Sauvignon Blanc, Pinot Grigio, or even a dry Riesling. Don’t use sweet wine—it throws the balance off.

Q: Can I thicken the sauce more?
A: Yes, simmer uncovered at the end or whisk in a cornstarch slurry. Just don’t rush it.

Try More Recipes:

• Roasting Tin Spiced Chicken
• One-Pot Chicken
• Chicken Hot Pot
• Chicken Legs With Smoky Bulgur Wheat