• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cooking On The Ranch logo

  • Home
  • About
  • Recipe Roundup
  • Contact Me
  • Join Community
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Soups, Stews, & Chilis
  • About
  • Recipe Roundup
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home > Main Courses > Main Dishes Chicken > Chicken Marengo Recipe

    Chicken Marengo Recipe

    Published: Apr 27, 2010 · Modified: Feb 16, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Chicken Marengo Recipe. A beautiful over the top braised chicken recipe that’s perfect for entertaining for your next dinner party. Hearty and with a sauce that’s full of amazing flavors. 

    Chicken marengo chicken thighs served with peas and mashed potatoes

    History of Chicken Marengo

    Before I prepared this Chicken Marengo Recipe, I googled Chicken Marengo. Wikipedia was the first result with the history: An Italian savoury dish, so named for being the dish that Napoleon Bonaparte ate after the Battle of Marengo.

    According to history Napoleon demanded a quick meal after the battle and his chef was forced to work with meager ingredients.  Chicken sliced up with a saber and crawfish were among the choices.  Napoleon reportedly liked the dish and (having won the battle) considered it lucky. He refused to have the ingredients altered on future occasions.

    After the history lesson, I reviewed about 10 different Chicken Marengo recipes. I guess we’re not as superstitious as Napoleon as each recipe I reviewed offered a different set of ingredients. 

    Not once did I see crawfish listed, but the common theme for Chicken Marengo is chicken braised in a tomato sauce.

    For my final plan I referenced one of my most trusted sources, Dairy Hollow House Bed and Breakfast and found a less tomato-ey version. Perfect.

    This definitely turned out to be a rich-sauced delicious dish. It took a total of about 3 hours from start to finish, but what  better way to spend a cold and rainy afternoon? 

    Elegant enough to serve to guests for a dinner party, I believe this could be prepared in advanced and easily reheated for an impressive meal.

    Serving the Chicken Marengo with a simple green salad with a flavorful vinaigrette and a delicious dessert should result in some impressed guests.

    How To Make Chicken Marengo

    Browned chicken thighs in a Red Le Creuset Dutch Oven for Chicken Marengo.

    In a large fry pan add 2 T each butter and olive oil. Add 8 chicken thighs and brown on both sides. As they brown, transfer them to a Dutch oven.

    In the same pan that you cooked the chicken, sautee onion until soft. Add garlic and flour. Cook for about 1 minute, stirring constantly, then add white wine and Chicken Broth

    • Stir constantly for about 3 minutes until the pan is deglazed and the sauce is smooth and creamy.  Then stir in the chopped tomatoes
    • Pour this over the browned chicken in the Dutch oven. Sprinkle the chicken and sauce with golden raisins, fresh ground black pepper, thyme, basil and rosemary. Add a bay leaf
    • Stir well to combine, bring to a boil, turn down heat and let simmer partially covered for about an hour. Meanwhile in 2 T. olive oil saute onions, mushrooms and carrots.
    • When vegetables are slightly softened, remove them from heat and add them to the Dutch oven. Sprinkle the vegetables in the dish with the juice of one lemon and sliced black olives.
    • Cover and simmer about 15 minutes.

    Serve piping hot over buttered egg noodles or mashed potatoes, drizzling sauce over all.

     

    Chicken Marengo Recipe

    I hope you give this chicken marengo recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

    Your feedback is valuable to me for developing future recipes. And if you have a favorite French inspired chicken recipe, let me know, I’d love to give it a try.

    More French Inspired Braised Chicken recipes. 

    • Braised Tarragon Chicken Recipe
    • Classic Chicken Fricassee

    Looking for more Chicken Dinner Recipe Ideas? Take a look at my Chicken Category. You’ll find a ton of idea. And the most popular chicken dish on my site, Easy Baked Chicken Parmesan.

    And if you’re a braising fan like us, don’t miss my post which features a great line up of Braised Chicken Recipes. I’m positive you’ll find something you’ll fall in love with.

    Chicken marengo chicken thighs served with peas and mashed potatoes

    Chicken Marengo Recipe

    This is a beautiful, and over the top Chicken Marengo Recipe. A French inspired chicken recipe that's perfect for entertaining. Hearty and with a sauce that's full of amazing flavors. 
    5 from 2 votes
    Print Pin Rate
    Course: Main Course Chicken
    Cuisine: French
    Prep Time: 30 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 30 minutes
    Servings: 6
    Calories: 639kcal
    Author: Lea Ann Brown

    Ingredients

    • 2 Tablespoons butter
    • 2 Tablespoons Olive oil
    • 8 chicken thighs
    • 1 onion chopped
    • 4 cloves garlic chopped
    • 1/3 cup flour
    • 1 cup white wine
    • 1 1/2 cups Chicken Broth
    • 3 medium tomatoes rough chopped
    • 1/2 cup golden raisins
    • 1/2 teaspoon fresh ground black pepper
    • 1/4 teaspoon each thyme and basil and rosemary
    • 1 bay leaf
    • 2 Tablespoons olive oil
    • 6-12 Pearl onions (optional ingredient) peeled, left whole
    • 1/2 pound  mushrooms sliced
    • 2 large carrots sliced
    • juice of one lemon
    • 1 cup large pitted black olives sliced in half
    • 1/4 Cup brandy
    Prevent your screen from going dark

    Instructions

    • In a large fry pan add 2 T each butter and olive oil.
    • Add the chicken thighs.
    • As the pieces brown, transfer them to Dutch oven. In the same pan that the chicken was browned, saute onion until soft. Add garlic, flour and cook abut 1 minute, stirring constantly.
    • Add the white wine and Chicken Broth
    • Stir constantly for about 3 minutes until the pan is deglazed and the sauce is smooth and creamy.
    • Stir in the chopped tomatoes
    • Pour over the browned chicken in the Dutch oven. Sprinkle the chicken and sauce with raisins, pepper, thyme, basil and rosemary. Add the bay leaf.
    • Move the chicken around so the sauce will surround them. Bring to a boil, turn down heat and let simmer partially covered for about an hour.
    • Meanwhile in 2 tablespoons of olive oil saute the pearl onions, mushrooms and carrots.
    • When vegetables are slightly softened, add them to the Dutch oven.
    • Sprinkle the vegetables in the dish with the juice of one lemon and the olives. Add the brandy.
    •  Return the sauce to a boil, stirring often for about 15 minutes. This will reduce and intensify the flavor of the sauce.
    • Fish out the bay leaf. Serve piping hot over buttered egg noodles or mashed potatoes, drizzling sauce over all.

    Notes

    *Fresh pearl onions are not readily available. You can find them in the freezer section. This is an optional ingredient. I personally don’t use them, because I think the flavor is strong. 

    Nutrition

    Calories: 639kcal | Carbohydrates: 26g | Protein: 28g | Fat: 42g | Saturated Fat: 11g | Cholesterol: 158mg | Sodium: 741mg | Potassium: 869mg | Fiber: 4g | Sugar: 12g | Vitamin A: 4844IU | Vitamin C: 17mg | Calcium: 59mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    More Chicken Recipes

    • Easy Chicken Taco Casserole
    • Easy Turkey Lentil Soup with Barley
    • Quicker Chicken Spaghetti Bolognese
    • Southwest Garbanzo Bean Soup with White Beans and Chicken

    Reader Interactions

    Comments

    1. Marie says

      November 19, 2020 at 2:58 am

      Why are there two lots of onion?

      Reply
      • Lea Ann Brown says

        November 20, 2020 at 7:12 am

        Hi Marie, thanks so much for your note. It was a mistake in the recipe and I’ve corrected it. The 2nd onion reference should be for pearl onions. Left whole.

        Reply
    2. Christine Johnson says

      February 14, 2020 at 11:49 am

      With the chicken Marengo recipe 1/4 cup brandy is listed in the ingredients and not when to use it in the directions. Please let me know when to use it in the directions. Thanks

      Reply
      • Lea Ann Brown says

        February 23, 2020 at 11:43 am

        Hi Christine. I have changed the recipe instructions. Thanks for your note.

        Reply
    3. My Carolina Kitchen says

      May 01, 2011 at 5:08 am

      Chicken Marengo is one of my “go-to” dishes. I’ve been making it for years and we love it. Mine is a little different than yours, but I’ll have to try the raisins and carrots you’ve included. Funny, I almost always serve mine with English peas too.
      Sam

      Reply
      • Lea Ann says

        May 01, 2011 at 5:22 am

        I’ve only made it once and have never had it elsewhere, so don’t know how this one stacks up to other recipes.

        Reply
    4. Chris @Caribbeanpot.com says

      June 13, 2010 at 12:27 am

      what an awesome looking dish and I’m sure it’s just as tasty.

      Reply
      • leaannbrown says

        June 13, 2010 at 1:33 pm

        Thanks Chris, it’s loaded with exciting flavors.

        Reply
    5. Chris says

      May 01, 2010 at 10:41 pm

      Well I prefer mine to be sans crawfish, so this works for me! Looks great Lea Ann!

      Reply
    6. Summer says

      April 30, 2010 at 7:56 pm

      Gosh an absolutely delicious chicken:-)))

      Am also here to tell u about my very first giveaway:-)))

      http://brightmorningstarsfoodie.blogspot.com/2010/04/my-1st-sunshine-giveaway-thanxxx-aton.html

      Reply
    7. DebinHawaii says

      April 30, 2010 at 8:51 am

      It looks really rich and satisfying and like a fun way to spend a stormy afternoon. 😉

      Reply
    8. Steph says

      April 29, 2010 at 5:49 pm

      that looks really good! perfect weekend meal

      Reply
    9. Barbara says

      April 29, 2010 at 11:50 am

      It’s a labor-intensive dish for sure, but well worth it. I really don’t mind spending that much time on a dish, but a rainy day helps!

      Reply
    10. Zia Liz says

      April 28, 2010 at 10:39 pm

      Mmmmmmmm! Looks lovely! Definitely going to have to try this before the weather gets too warm here.

      Reply
    11. larry says

      April 28, 2010 at 9:50 pm

      Well done. Looks delicious

      Reply
    12. buffalo dick says

      April 28, 2010 at 1:54 pm

      5 stars
      More ingredients than I thought there would be..looks excellent!

      Reply
    13. Karen says

      April 28, 2010 at 12:13 pm

      I love the layers of salty-sweet in this dish. And it’s certainly cold enough to keep something cooking for 3 hours around here 🙂

      Reply
    14. Joanne says

      April 28, 2010 at 10:52 am

      I have to say, I have never heard of this dish before. But I love that it has raisins and olives (sweet and salty – umm AWESOME). Thanks for doing all of this research on it. It’s so cool when recipes have a historical backstory.

      Reply
    15. Year on the Grill says

      April 28, 2010 at 9:52 am

      Oh my is this ever beautiful… I may have to actually buy a chicken for this recipe… looks terrific!

      Reply
    16. Vickie says

      April 27, 2010 at 10:12 pm

      5 stars
      I heartily agree – cooking an “involved” sumptious meal on a drizzly day is just the thing! This looks so good and I’ll bet the house smelled divine all afternoon. Very nice post and beautiful photos!

      Reply
    17. Roti n Rice says

      April 27, 2010 at 11:35 pm

      This is my kind of dish…love the sauce with the raisins! Yes, it is definitely elegant enough for dinner guests.

      Reply
    18. doggybloggy says

      April 27, 2010 at 10:26 pm

      what a nice looking dish – I love the name of this one!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

    More about me →

    Reader's Favorites

    • Thick and Chunky Blue Cheese Dressing Recipe
    • Savory Oven Roasted Cast Iron Skillet Potatoes
    • Broccoli Cheez Whiz Rice Casserole
    • Crispy Baked Wings in Santa Fe Sauce

    Soups & Stews

    • Sherried Black Bean And Ham Soup
    • Jacques Pepin’s Beef Stew In Red Wine
    • Creamy Southwestern Chicken Soup
    • Lemon Ginger Chicken Soup Recipe

    Taco Tuesday

    Super Bowl Game Day Recipe Ideas

    Dessert Recipes

    • Chile Chocolate Bourbon Cake with Chocolate Bourbon Frosting
    • Key Lime Pie Recipe – No Bake
    • Strawberry Tart Recipe with Lemon Cream Cheese Filling
    • Cherry Delight, No Bake Old Fashioned Cream Cheese Cherry Dessert

    Footer

    Featured in and partnered with

    Privacy Policy

    • Privacy Policy

    Accessibility Statement

    Copyright © 2023 Cooking On The Ranch • Privacy Policy

    162 shares
    162 shares