Chicken Marengo Tomato Wine Skillet

Chicken Marengo is one of those dishes I turn to when I want something truly comforting but still worthy of a special occasion. The chicken turns meltingly tender as it simmers in a garlic and wine tomato sauce mingled with mushrooms and onions. It feels like a one-pan meal that can go from cozy family dinner to elegant main course, all while using straightforward ingredients.

This recipe became a lifesaver on chilly evenings since I can get the pot simmering and still have time to pull together a salad or set the table. A friend who tried it at my place insisted on the recipe and now makes it for every dinner party.

Ingredients

• Chicken breasts sliced for quick cooking and tenderness: Choose fresh or organic if possible for best flavor
• All purpose flour: gives the chicken a light crust and thickens the sauce Use unbleached for cleaner taste
• Extra virgin olive oil: for searing and richness Look for cold-pressed with a greenish hue
• Large onion sliced: since it builds the foundation of the sauce Choose sweet or yellow for mellowness
• Bell pepper optional: but adds subtle sweetness and color Use firm and glossy peppers
• Unsalted butter: deepens flavor and browns the mushrooms Choose real butter over margarine
• Mushrooms sliced: for earthy notes Cremini or white button both work
• Garlic pressed: to infuse aromatic depth Use plump fresh cloves
• Dry white wine or dry sherry: for acidity and complexity Sauvignon Blanc or similar works well
• Chicken stock: adds depth and moisture If homemade use it here
• Diced tomatoes: the heart of the sauce Look for good quality canned tomatoes for best results
• Lemon juiced: for brightness and balance Pick a ripe lemon that gives under gentle pressure
• Tomato paste: intensifies the sauce Rich red color signals freshness
• Fresh parsley sprigs: infuse a clean herbal note Use bright green leafy bunches
• Bay leaf: a classic French aromatic Adds a subtle backdrop of flavor
• Salt and black pepper: for essential seasoning Always taste and adjust as needed
• Minced fresh parsley garnish: for color and freshness Chop just before serving
• Pasta egg noodles or rice: to soak up every drop of sauce Choose your family’s favorite

Step-by-Step Instructions

Coat the Chicken:

Place the sliced chicken breasts in a roomy plastic bag with the flour Seal and shake until every piece is evenly coated This not only gives the chicken a light crust but will help the sauce thicken naturally later

Sauté the Aromatics:

Heat one to two tablespoons of the olive oil in a large skillet over medium heat Add the onions and bell pepper if using Stir and cook slowly for about eight minutes until the onions become translucent and just start to turn golden This will build the sweet flavor foundation of the sauce When done scoop them out onto a plate and set aside

Brown the Chicken:

Add the remaining olive oil to the skillet Turn the heat to medium high Arrange the floured chicken in a single layer and cook without moving for two to three minutes Flip and brown the other side until just turning golden Remove the chicken and save with the onions and pepper

Cook the Mushrooms and Garlic:

Reduce the heat to medium Add the butter to the pan When melted stir in the mushrooms Spread them out and let them sear for three to four minutes Stir only once or twice to get good browning Add the pressed garlic stir and cook for one minute until fragrant but not browned

Deglaze with Wine:

Pour in the wine Scrape the bottom of the pan with a wooden spatula to lift all the flavorful bits Let the mixture bubble until most of the wine has evaporated and a syrupy glaze remains This step gives your sauce its signature depth

Build the Sauce:

Add the chicken stock diced tomatoes lemon juice and tomato paste Stir everything together and bring to a gentle boil You want the liquid to combine and start bubbling all over

Simmer with Chicken:

Return the browned chicken and sautéed vegetables to the skillet Tuck in the parsley sprigs and bay leaf Season with salt and black pepper Bring everything just to a boil then lower the heat until it is barely bubbling Cover with a lid and cook gently for ten minutes so the chicken becomes tender and the flavors marry

Finish and Serve:

Take out the bay leaf and parsley sprigs Taste and adjust seasoning if needed Scatter minced fresh parsley over top Serve with hot pasta egg noodles or fluffy rice making sure to spoon lots of sauce over everything

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I have an especially soft spot for the mushrooms in this dish They soak up all the tangy tomato and wine sauce and remind me of the first French supper I ever cooked for a friend from college We ate it straight from the pot in the middle of a thunderstorm and it tasted better than any restaurant meal

Storage Tips

Chicken Marengo keeps beautifully when stored in an airtight container in the fridge for up to three days The flavors deepen overnight making leftovers even more flavorful For longer storage you can freeze the cooled chicken and sauce in a freezer proof container for up to three months Thaw overnight in the refrigerator and reheat gently in a skillet or microwave until piping hot

Ingredient Substitutions

If you do not have dry white wine on hand a splash of dry sherry or even chicken stock with a dash of apple cider vinegar will do in a pinch For mushrooms try cremini or white button but you could also use portobello or a blend depending on what you find Fresh tomatoes subbed in summertime give the sauce a fresher taste Gluten free flour works perfectly well for coating the chicken

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Serving Suggestions

Chicken Marengo shines served over silky egg noodles but also pairs nicely with steamed rice creamy mashed potatoes or crusty bread for dunking For a colorful plate add a side of sautéed green beans or a crisp green salad with bright lemon vinaigrette On fancier occasions a glass of white Burgundy or light rosé rounds out the meal

Cultural and Historical Context

Chicken Marengo is steeped in French culinary folklore Named after Napoleon s victory at the Battle of Marengo it was originally improvised by his cook with whatever ingredients were on hand Legend says the addition of eggs and crayfish was inspired by sheer necessity While modern recipes simplify things the historical spirit of adapting to what’s available is still at the heart of this rustic dish

Frequently Asked Questions

→ What cut of chicken works best?

Boneless, skinless chicken breasts provide a tender texture, but thighs add richer flavor if you prefer.

→ Can I swap the white wine for something else?

Dry sherry or additional chicken stock can replace white wine—each adds slightly different depth to the sauce.

→ What side dishes complement this meal?

Pasta, egg noodles, rice, mashed potatoes, or fresh crusty bread all soak up the savory tomato-wine sauce.

→ How do I prevent the chicken from drying out?

Keep the simmer low and covered to ensure the chicken stays moist and absorbs the sauce's flavor.

→ Can the dish be made ahead?

Yes, Chicken Marengo reheats well. Store in the refrigerator and reheat gently to preserve the chicken's tenderness.

→ Is this suitable for gluten-free diets?

For gluten-free needs, use cornstarch or gluten-free flour instead of wheat flour for dredging the chicken.