Chicken Marengo French Classic (Print-Friendly Version)
Tender chicken in savory tomato-mushroom sauce with brandy and wine—classic French flavors meld for satisfying comfort.
# What You'll Need:
→ Main
01 -
1 kg bone-in, skin-on chicken pieces
02 -
30 ml extra virgin olive oil
03 -
1 large onion, finely chopped
04 -
3 garlic cloves, minced
05 -
200 g mushrooms, sliced
06 -
400 g ripe tomatoes, chopped (or equivalent canned tomatoes)
07 -
125 ml dry white wine
08 -
30 ml brandy
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
# How to Make It:
01 -
Heat olive oil in a large heavy-bottomed skillet over medium-high heat. Season chicken pieces with salt and pepper, then brown on all sides until golden. Remove from skillet and set aside.
02 -
In the same skillet, add chopped onions and sauté for 2–3 minutes until translucent. Stir in minced garlic and cook for an additional minute until fragrant.
03 -
Pour brandy into the pan, stirring to deglaze and incorporate any caramelized bits. Add dry white wine, simmering briefly to reduce by half.
04 -
Add tomatoes and sliced mushrooms to the skillet, stirring to combine. Return chicken pieces to the sauce, nestling them among the vegetables.
05 -
Cover and simmer gently over low heat for 30–35 minutes until the chicken is cooked through and succulent. Adjust seasoning with additional salt and pepper as needed.
06 -
Let the dish rest off the heat for a few minutes before serving. Accompany with crusty bread, rice, or pasta as desired.
# Additional Tips:
01 -
For the fullest flavor, use bone-in, skin-on chicken and let the sauce simmer slowly to marry all elements.