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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. 
Course Main Course Chicken
Cuisine French
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6
Calories 639kcal


  • 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


  • 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.


*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. 


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