Delia Smith Chicken Marengo Recipe

Delia Smith Chicken Marengo is a classic French casserole said to have been created for Napoleon after the Battle of Marengo. Made with golden flour-dusted chicken thighs, earthy cremini mushrooms, and a rich sauce composed of dry white wine, tomatoes, and garlic, this dish offers a deep, savory flavor profile. It is a reliable, comforting one-pot meal that requires minimal effort but delivers a sophisticated result perfect for a weekend supper.

Delia Smith Chicken Marengo Ingredients

• 8 Bone-In, Skin-On Chicken Thighs: About 3 pounds. Bone-in meat provides the best flavor and keeps the chicken moist during the long simmer.
• 2 teaspoons Kosher Salt: Plus extra for seasoning the sauce.
• 1/2 teaspoon Freshly Ground Black Pepper: For warmth.
• 1/2 cup All-Purpose Flour: For dredging. This coating browns the chicken and helps thicken the sauce later.
• 2 tablespoons Olive Oil: For frying.
• 4 cloves Garlic: Chopped.
• 1 Yellow Onion: Diced.
• 8 ounces Cremini Mushrooms: Sliced. Cremini (baby bellas) have a deeper flavor than white button mushrooms.
• 1 tablespoon Fresh Thyme Leaves: Or 1 teaspoon dried.
• 2 Bay Leaves: Fresh or dried.
• 1 cup Dry White Wine: Sauvignon Blanc or Pinot Grigio work well.
• 1 cup Chicken Broth: High quality stock adds depth.
• 1 (15-ounce) can Diced Tomatoes: Including their liquid.
• 2 tablespoons Fresh Parsley: Chopped, for a fresh garnish.

How To Make Delia Smith Chicken Marengo

1. Season the chicken: Pat the chicken thighs thoroughly dry with paper towels; moisture prevents browning. Sprinkle them generously on all sides with the kosher salt and black pepper. Place the flour in a shallow dish and dredge the chicken pieces, shaking off any excess so they are lightly coated.
2. Sear the meat: Heat the olive oil in a large Dutch oven or heavy-based pot over medium heat. When the oil shimmers, add the chicken thighs, skin-side down. Sear without moving them for 3 to 5 minutes until the skin is deep golden brown and releases easily from the pot. Flip and brown the other side for 2 minutes. Transfer chicken to a plate. (Do this in batches if your pot is small to avoid steaming the meat).
3. Sauté the vegetables: Add the chopped garlic, diced onion, and sliced mushrooms to the fat remaining in the pot. Sauté for about 5 minutes, stirring occasionally, until the mushrooms have released their liquid and the onions are starting to brown. Stir in the thyme and bay leaves and cook for 1 minute until aromatic.
4. Deglaze the pot: Pour the white wine into the vegetable mixture. Use a wooden spoon to vigorously scrape up the “fond” (the browned crispy bits) stuck to the bottom of the pot. Bring the wine to a simmer and let it bubble for 6 to 8 minutes until the liquid has mostly evaporated and reduced to a syrup.
5. Build the sauce: Pour in the chicken broth and the entire can of diced tomatoes (with juice). Stir well to combine.
6. Braise the chicken: Return the seared chicken thighs (and any resting juices) to the pot, nestling them down into the sauce and vegetables. Bring the liquid back to a simmer, then reduce the heat to medium-low. Simmer, uncovered, for 40 to 50 minutes. The sauce should thicken, and the chicken should reach an internal temperature of 165°F.
7. Serve the dish: Discard the bay leaves. Scatter the fresh chopped parsley over the chicken. Serve immediately straight from the pot.

Recipe Tips

• Reducing the Wine: Do not rush step 4. Allowing the wine to reduce until it is almost gone concentrates the flavor and burns off the raw alcohol taste, leaving behind a complex acidity that balances the tomatoes.
• Sauce Consistency: Simmering the dish uncovered is crucial. This allows excess water to evaporate, thickening the sauce naturally without the need for cornstarch. If the sauce gets too thick, add a splash more broth.
• Mushroom Choice: Delia often advocates for wiping mushrooms clean rather than washing them, so they brown better. If you wash them, dry them thoroughly before adding to the hot oil.
• Make Ahead: Like many braises, this dish tastes even better the next day as the flavors have time to meld. Reheat gently on the stove.

What To Serve With Chicken Marengo?

This saucy dish needs a starch to soak up the tomato and wine gravy. A bed of fluffy white rice or buttered noodles is traditional. For a more rustic approach, serve with creamy mashed potatoes or simply a loaf of crusty baguette. A simple green salad with a vinaigrette dressing helps cut through the richness of the chicken skin.

How To Store Leftovers Chicken Marengo?

• Refrigerate: Allow the chicken to cool completely. Store in a tightly lidded container in the refrigerator for 3 to 4 days.
• Reheat: Reheat in a saucepan over medium heat, adding a splash of water if the sauce is too thick. Ensure the chicken is piping hot all the way through.
• Freeze: Remove the meat from the bones (optional) and freeze the chicken and sauce in airtight containers for up to 3 months.

Chicken Marengo Nutrition Facts

• Calories: ~480 kcal
• Fat: 24g
• Carbohydrates: 18g
• Protein: 35g
• Nutrition information is estimated per serving based on 4 servings.

FAQs

Try More Recipes:

• Delia Smith Roast Chicken Recipe
• Delia Smith Moroccan Chicken Recipe
• Delia Smith​ Chicken Paprika Recipe