Simple Chicken Marengo With Mushrooms Recipe

I absolutely love this recipe because it perfectly combines the rich flavors of chicken, mushrooms, and wine, creating a cozy and delightful dish that’s like a hug in a bowl. Plus, it’s super easy to whip up for a weeknight dinner that feels oh-so-fancy and Instagram-worthy!

I adore constructing meals that mingle ease with flavor, and my Chicken Marengo With Mushrooms fits that bill. I use wild, skinless, boneless chicken thighs, which I think have real depth of flavor.

I let them soak in a low-stakes marinade of olive oil, salt, and pepper, and for this 30-minute meal, I cook them in a big Dutch oven until golden and sweet. Halfway through the cooking, I add the allium trio of onions, shallots, and garlic, which marry beautifully in that sizzling hot oil.

Ingredients

Chicken Thighs:
Protein-rich, juicy, and tender when cooked.

All-Purpose Flour:
Coating applications yield a uniformly light and crisp texture.

Olive Oil:
Fat that is good for the heart improves flavor and aroma.

Onion:
Sweetness and depth are added; presence of rich antioxidants.

Garlic:
Delivers a powerful punch of flavors.

Offers an array of healthy properties.

Helps boost the immune system.

Mushrooms:
Add umami flavor and a meaty texture while being low in fat.

Chicken Broth:
Enhances taste, low-calorie liquid foundation.

Dry White Wine:
Contributes acidity, increases depth and complexity.

Diced Tomatoes:
Delivers freshness and a bite, abundant in vitamin C.

Tomato Paste:
Concentrated flavor, it thickens the sauce.

Dried Thyme:
Herbaceous, she adds an earthy aroma.

Bay Leaf:
Imparts delicate taste and aroma.

Parsley:
Add color and a mild, peppery taste.

Fresh.

Ingredient Quantities

• 4 boneless, skinless chicken thighs
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1/2 cup chicken broth
• 1/2 cup dry white wine
• 1 can (14 oz) diced tomatoes, drained
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions

1. Salt and pepper the chicken thighs, then dredge them in flour and shake off the excess.

2. In a spacious skillet set over medium-high heat, warm the olive oil. When the oil is hot, add the chicken thighs (you may need to do this in two batches) and cook for 4-5 minutes on each side until they’re browned and delicious. Transfer the chicken to a plate and set aside.

3. In the same skillet, add the diced onion and sauté for 3-4 minutes until it is translucent.

4. Combine the garlic and mushrooms in a mix, and cook for a spell longer than might be comfortable to add to a shortlist of already softening things. Then, of course, everything should get a sprinkle of salt.

5. Add the chicken stock and white wine, and scrape the skillet bottom to loosen any browned bits.

6. Combine the diced tomatoes, tomato paste, dried thyme, and bay leaf.

7. Put the chicken thighs back into the skillet, and set them down in the tomato mixture.

8. Simmer the mixture, reduce the heat to low, cover, and cook for 25-30 minutes, or until the chicken is cooked through and tender.

9. Season to taste, if necessary, with more salt and pepper.

10. Eliminate the bay leaf; adorn the dish with fresh parsley; and present it at a warm temperature.

Equipment Needed

1. Measuring spoons
2. Measuring cups
3. Large skillet
4. Tongs
5. Spatula
6. Plate
7. Sharp knife
8. Cutting board
9. Wooden spoon or spatula
10. Small bowl or plate for dredging flour
11. Ladle or large spoon

FAQ

• Can I use chicken breasts instead of thighs?Certainly. You can use chicken breasts instead, but they may be slightly less juicy than thighs. If using them, adjust the cooking time to ensure they don’t dry out, and feel free to slice into them to check for doneness.
• What can I use instead of white wine?You can use extra chicken broth or a non-alcoholic substitute such as white grape juice or apple cider vinegar diluted with water.
• Can I make this dish ahead of time?Indeed, one can prepare Chicken Marengo a day ahead, reheating it gently on the stove. Its flavors often meld to make it even tastier.
• Is there a gluten-free alternative to the flour?To make the dish gluten-free, you can substitute gluten-free all-purpose flour or cornstarch.
• What other herbs can I use besides thyme?Oregano or rosemary, fresh or dried, can be used instead of thyme or alongside it for added flavor and depth.
• How should I store leftovers?Keep any remaining food in an airtight container and cool it in the refrigerator. It should be good for 3 days. When it is time to eat the food again, reheat it thoroughly. That means until it is all piping hot, not just some parts of it.
• Can I skip the mushrooms?Yes, if you’re not a fan of mushrooms, you can leave them out without significantly impacting the dish’s flavor.

Substitutions and Variations

You can use boneless, skinless chicken breasts in place of boneless, skinless chicken thighs.
Cornstarch or a gluten-free flour blend can take the place of all-purpose flour.
You can use vegetable oil or avocado oil instead of olive oil.
Chicken broth or apple cider can replace dry white wine for an alcohol-free version.
Substituting for canned tomatoes is easy. Try using fresh tomatoes. Peel (if desired) and roughly chop 3 medium tomatoes, removing the seeds (if you want to go the extra mile). Add the tomatoes to whatever dish you are cooking. If it’s a quick dish, don’t worry too much about cooking the tomatoes down; just let them warm through. If you have the time and want to concentrate the tomato flavor a bit more, let them simmer for a while.

Pro Tips

1. Sear the Chicken Properly Make sure the skillet is hot before adding the chicken thighs. Achieving a good sear will enhance both the flavor and texture. Avoid overcrowding the pan, as this can cause steaming instead of browning.

2. Layer Flavors with Deglazing When you add the chicken broth and wine, use a wooden spoon to scrape up the brown bits stuck to the bottom of the skillet. These caramelized bits, also known as fond, are packed with flavor and will enrich the sauce.

3. Enhance the Sauce If you prefer a thicker sauce, consider simmering it uncovered for an additional 5-10 minutes after the chicken is cooked. This reduction concentrates the flavors and thickens the sauce.

4. Mushroom Choice Try using a mix of mushroom varieties like cremini or shiitake to add depth and complexity to the dish. Different mushrooms can provide unique flavors and textures.

5. Wine Selection Choose a quality dry white wine that you enjoy drinking for better flavor. The wine should complement the meal, so a Sauvignon Blanc or Chardonnay would work well in this dish. Avoid wines labeled as “cooking wine,” as they often contain added salt and preservatives.