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Chicken Marengo

Recipe

  • 8 (about 3 pounds) bone-in, skin-on chicken thighs
  • 2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 2 tbsp olive oil
  • 4 cloves garlic, chopped
  • 1 yellow onion, diced
  • 8 oz cremini mushrooms, sliced
  • 1 tbsp fresh thyme leaves
  • 2 bay leaves
  • 1 cup dry white wine
  • 1 cup chicken broth
  • 1 (15-ounce) can diced tomatoes and their liquid
  • 2 tbsp chopped fresh parsley, for serving
  • 1 pound cooked pasta or 2 cups cooked rice, for serving

Instructions

  1. Pat the chicken thighs dry with paper towels, then sprinkle all over with salt and pepper. Place the flour in a shallow dish and dredge the chicken thighs until lightly coated on all sides.
  2. Heat olive oil in a large Dutch oven over medium heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed until well browned, 3 to 5 minutes. Flip and sear the other side for about 2 minutes (work in batches if needed). Transfer seared chicken to a plate and set aside; do not wipe out the pot.
  3. In the same Dutch oven, add the garlic, onion, and mushrooms. Sauté until the mushrooms release their moisture and the onions begin to brown, about 5 minutes. Stir in the thyme and bay leaves and cook until aromatic, about 1 minute.
  4. Pour in the white wine and scrape up any browned bits stuck to the bottom of the pot with a wooden spoon. Bring to a simmer and reduce until the liquid is mostly evaporated, about 6 to 8 minutes.
  5. Stir in the chicken broth and canned diced tomatoes with their liquid.
  6. Return the chicken thighs to the pot, nestling them down into the sauce and vegetables. Bring to a simmer, then reduce heat to medium-low.
  7. Simmer uncovered until the sauce is thickened and the chicken reaches an internal temperature of at least 165°F, about 40 to 50 minutes.
  8. Garnish with chopped fresh parsley and serve hot over cooked pasta or rice.