Name: Chicken Marengo Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: French
Ingredients: 1½ lbs boneless, skinless chicken breasts, sliced; ⅓ cup all-purpose flour; ¼ cup extra-virgin olive oil, divided; 2 tbsp unsalted butter; 1 large onion, sliced; ½ bell pepper, sliced (optional); 8 oz mushrooms, sliced; 2 cloves garlic, pressed; ½ cup dry sherry; 1 cup chicken stock (preferably low sodium); 1 (14.5 oz) can diced tomatoes; ½ medium lemon, juiced; 2 tbsp tomato paste; 3 sprigs fresh parsley; 1 bay leaf; ½ tsp salt (or to taste); Freshly ground black pepper (to taste); 2 tbsp minced fresh parsley (for garnish); Pasta, egg noodles, or rice (for serving)

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Introduction

Chicken Marengo is a classic French dish known for its rich flavors and comforting ingredients. This hearty chicken stew combines tender meat with mushrooms, tomatoes, and a touch of sherry, making it perfect for a satisfying weeknight dinner.

A white bowl filled with a colorful gyro bowl is placed on a white marbled surface. The bowl has six main layers starting from the left with a round piece of charred pita bread, next to a creamy white tzatziki sauce with green herb flecks topped with a dill sprig. Moving clockwise, there are bright red grape cherry tomatoes halved and sprinkled with white crumbled feta cheese. Next, grilled chicken pieces with brown char marks sit on a bed of green leafy lettuce. To the right of the chicken, there are pink pickled onion slices atop a layer of white rice, alongside a lemon wedge. Below the rice, there are thin cucumber slices sprinkled with pepper and feta. A gold fork is placed inside the bowl on the rice side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ lbs boneless, skinless chicken breasts, sliced
⅓ cup all-purpose flour
¼ cup extra-virgin olive oil, divided
1 large onion, sliced
½ bell pepper, sliced (optional)
2 tbsp unsalted butter
8 oz mushrooms, sliced
2 cloves garlic, pressed
½ cup dry sherry
1 cup chicken stock (preferably low sodium)
1 (14.5 oz) can diced tomatoes
½ medium lemon, juiced
2 tbsp tomato paste
3 sprigs fresh parsley
1 bay leaf
½ tsp salt (or to taste)
Freshly ground black pepper (to taste)
2 tbsp minced fresh parsley (for garnish)
Pasta, egg noodles, or rice (for serving)

Instructions

Step 1: Place the chicken slices and flour in a large resealable bag. Shake well to evenly coat the chicken with flour. Set aside.
Step 2: Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onion and bell pepper (if using) and sauté until translucent, about 5 minutes. Remove vegetables from the pan and set aside on a plate.
Step 3: Add the remaining olive oil to the pan. Brown the floured chicken pieces on all sides over medium heat until golden, then remove and set aside.
Step 4: In the same pan, melt the butter and add the sliced mushrooms. Cook for 3 to 4 minutes, until the mushrooms are browned. Add the pressed garlic and cook for an additional minute until fragrant.
Step 5: Pour in the dry sherry and allow it to simmer until mostly evaporated, about 2 to 3 minutes.
Step 6: Stir in the chicken stock, diced tomatoes with their juices, lemon juice, and tomato paste. Bring the mixture to a boil.
Step 7: Return the browned chicken and sautéed vegetables to the pan. Add the fresh parsley sprigs and bay leaf. Season with salt and freshly ground black pepper to taste.
Step 8: Reduce the heat to low, cover the pan, and let it simmer gently for about 10 minutes, or until the chicken is cooked through and tender.
Step 9: Remove and discard the bay leaf and parsley sprigs. Garnish with the minced fresh parsley and serve hot over pasta, egg noodles, or rice.

Tips & Variations

For extra depth, use homemade chicken stock or low-sodium broth to control the seasoning.
If you prefer a thicker sauce, simmer uncovered for a few extra minutes after removing the chicken to reduce the liquid.
Try adding a pinch of red pepper flakes for a subtle heat.
Substitute white wine for sherry if preferred, though sherry gives a classic authentic flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat until heated through, adding a splash of chicken stock if the sauce has thickened too much.

How to Serve

A wooden board filled with various bowls and fresh ingredients arranged on a white marbled texture; at the center top is a round bowl of thick white sauce with green herb specks, below it is a pile of shredded green lettuce; to the left of the lettuce is a white bowl filled with golden-brown cooked strips of meat, and beneath the meat is a small dark bowl with fresh green herbs topped by a large basil leaf; above the meat is a small glass jar of creamy yellow sauce with a spoon inside; to the top right corner is a jar filled with pink pickled onions; at the far left top is a bunch of fresh green parsley, and above the white sauce bowl is a small white bowl with a mix of black and white spices; to the right of the lettuce is a black bowl filled with chunky diced avocado and cucumber, sprinkled with herbs and topped with basil leaves. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken for this recipe?

Yes, bone-in chicken thighs or breasts can be used for added flavor, but cooking times may need to be extended to ensure the meat is cooked through.

Is it necessary to coat the chicken in flour?

Coating the chicken in flour helps create a light crust and thickens the sauce slightly. You can skip this step, but the texture and sauce consistency might be different.