Chicken Marengo
A rustic one-pot chicken dinner with bone-in chicken, mushrooms, white wine, and tomatoes, baked until fall-off-the-bone tender.
Equipment
- Oven-safe pan or Dutch oven
- Oven
- Paper towels
Ingredients
- 4 bone-in chicken thighs and drumsticks Substitute with turkey thighs if needed
- 1 tbsp kosher salt
- 1 tsp freshly ground black pepper Freshly ground preferred
- 2 tbsp olive oil Can substitute with avocado oil
- 8 oz mixed fresh mushrooms Any variety works; a mix of cremini and portobello is great
- 2 tbsp tomato paste Essential for depth of flavor
- 1 cup dry white wine Substitute with additional chicken broth if avoiding alcohol
- 1 cup low-sodium chicken broth
- 1 can whole peeled tomatoes Can use crushed tomatoes for a smoother sauce
- 0.25 cup fresh parsley
- 1 tbsp fresh oregano Use half the amount if substituting dried
- 1 tbsp fresh thyme
- 1 medium shallot, chopped Can substitute with onion
- 2 cloves garlic, minced Fresh garlic is best
- 0.5 cup Castelvetrano olives Optional; any green olive works
- 2 cup cooked pasta or crusty bread Optional, for serving; zucchini noodles for low-carb
Instructions
- Preheat your oven to 350 degrees F (175 degrees C).
- Pat the bone-in chicken thighs and drumsticks completely dry with paper towels. Season generously all over with kosher salt and freshly ground black pepper. Let sit for 5 minutes.
- Heat olive oil in an oven-safe pan over medium-high heat. Place chicken skin-side down and sear without moving for 12 to 15 minutes until deeply golden brown. Flip and sear for an additional 2 minutes. Remove chicken from the pan and set aside.
- In the same pan with the remaining oil, add the mixed mushrooms, parsley, oregano, and thyme. Saute for 2 minutes until beginning to soften. Push to the side of the pan.
- Add the chopped shallot and minced garlic to the cleared space. Cook for about 2 minutes until fragrant.
- Add the tomato paste to the pan and cook for 1 minute, stirring it into the vegetables until it darkens slightly. Pour in the dry white wine, scraping up the browned bits from the bottom of the pan. Let the wine reduce by half.
- Stir in the low-sodium chicken broth and whole peeled tomatoes, breaking up the tomatoes as you stir. Return the chicken to the pan skin-side up so the skin stays above the liquid.
- Bring everything to a gentle boil on the stovetop, then transfer the pan to the preheated oven. Bake for 40 to 60 minutes, stirring the sauce every 20 minutes, until the chicken is tender and easily pulls away from the bone.
- Remove from the oven and garnish with fresh herbs and Castelvetrano olives if using. Serve directly from the pan with cooked pasta or crusty bread.
