Napoleon's Chicken Marengo

Transport your taste buds to the Napoleonic era with "Napoleon's Chicken Marengo," a rustic, one-pan masterpiece brimming with bold Mediterranean flavors. This historic dish features tender, bone-in chicken thighs simmered in a rich tomato-based sauce infused with white wine, aromatic shallots, garlic, and earthy mushrooms. A delightful medley of black olives, thyme, and bay leaf adds depth, while a final garnish of fresh parsley brightens the dish. Perfect for weeknights or dinner parties, this 45-minute recipe pairs wonderfully with crusty bread or buttery rice to soak up every drop of the savory sauce. If you're seeking a hearty, comforting meal with French-Italian flair, this Chicken Marengo is sure to captivate your palate and impress your guests.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 pieces bone-in skinless chicken thighs
• 2 tablespoons all-purpose flour
• 3 tablespoons olive oil
• 2 large shallots, finely chopped
• 3 cloves garlic cloves, minced
• 0.5 cup white wine
• 1 cup chicken stock
• 14 ounces canned diced tomatoes
• 8 ounces mushrooms, sliced
• 0.5 cup black olives, pitted
• 1 teaspoon dried thyme
• 1 whole bay leaf
• 2 tablespoons parsley, chopped (for garnish)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Pat the chicken thighs dry with paper towels and season them with salt and black pepper.

Step 2

Dust the chicken thighs lightly with the flour, shaking off any excess.

Step 3

Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken thighs skin-side down until golden, about 4-5 minutes per side, then remove and set aside.

Step 4

In the same pan, reduce the heat to medium and add the chopped shallots. Sauté until softened, about 2-3 minutes.

Step 5

Add the minced garlic to the pan and cook for another 30 seconds, stirring constantly to avoid burning.

Step 6

Deglaze the pan with the white wine, scraping up any browned bits from the bottom, and let it simmer for 2 minutes.

Step 7

Stir in the chicken stock, diced tomatoes (with their juice), thyme, and bay leaf. Bring the mixture to a simmer.

Step 8

Return the chicken thighs to the pan, nestling them into the sauce. Reduce the heat to low, cover, and let simmer for 25 minutes.

Step 9

After 25 minutes, add the sliced mushrooms and olives to the pan. Stir, cover again, and continue cooking for another 10 minutes, or until the chicken is tender and the sauce has thickened slightly.

Step 10

Remove the bay leaf and adjust the seasoning with additional salt and pepper, if necessary.

Step 11

Garnish with chopped parsley before serving. Serve hot with crusty bread, rice, or potatoes to soak up the flavorful sauce.

Nutrition Facts

Serving size	(1991.2g)

Amount per serving	% Daily Value*
Calories	2383.8

Total Fat 144.3g	0%
Saturated Fat 31.3g	0%
Polyunsaturated Fat 7.4g
Cholesterol 593.2mg	0%
Sodium 4386.0mg	0%
Total Carbohydrate 65.4g	0%
Dietary Fiber 19.1g	0%
Total Sugars 26.1g
Protein 186.0g	0%

Vitamin D 64.7IU	0%
Calcium 367.9mg	0%
Iron 15.9mg	0%
Potassium 3507.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.4%

Protein: 32.3%

Carbs: 11.4%