Tender chicken cooked in a rich tomato and white wine sauce, with mushrooms and garlic, gives Chicken Marengo its familiar French flavour. For a hearty family dinner, Delia Smith Chicken Marengo Recipe brings these ingredients together in a casserole with soft chicken and a thick, savoury sauce.
Ingredients
This recipe serves 4 people and takes approximately 1 hour and 35 minutes, including preparation and cooking.
For the chicken:
8 bone-in chicken thighs, about 1.2–1.4 kg
2 tablespoons plain flour
2 tablespoons olive oil
25 g butter
1 teaspoon salt
½ teaspoon freshly ground black pepper
For the sauce:
1 large onion, finely chopped
2 garlic cloves, crushed
250 g chestnut mushrooms, sliced
400 g canned chopped tomatoes
2 tablespoons tomato purée
150 ml dry white wine
250 ml chicken stock
1 teaspoon dried thyme
1 bay leaf
80 g pitted black olives
2 tablespoons fresh parsley, chopped
Chicken thighs are my first choice for this recipe because they remain tender during long cooking. You can use chicken breast, but it needs a shorter cooking time. Chestnut mushrooms have a slightly stronger flavour than white button mushrooms, although either variety will give good results.
How to Make Delia Smith Chicken Marengo
Step 1: Prepare and Brown the Chicken
Preheat your oven to 170°C (150°C fan) or Gas Mark 3. Dry the chicken thighs with kitchen paper, then season them with salt and black pepper. Sprinkle the flour over the chicken and turn each piece until lightly coated.
Heat the olive oil and butter in a large ovenproof casserole over medium-high heat. Once the butter has melted and starts to foam, place the chicken thighs in the casserole, skin-side down.
Cook for approximately 5 minutes until the skin becomes golden brown. Turn the chicken over and cook for another 3 minutes. You may need to work in two batches so the pieces have enough space to brown properly.
Transfer the chicken to a plate, leaving the cooking fat and browned juices in the casserole. These will give the sauce a richer flavour.
Step 2: Prepare the Tomato and Mushroom Sauce
Reduce the heat to medium and add the chopped onion to the casserole. Cook for 5–6 minutes, stirring occasionally, until the onion softens and begins to turn golden.
Add the crushed garlic and cook for another minute. Stir in the tomato purée and let it cook briefly before pouring in the white wine.
Use a wooden spoon to scrape the bottom of the casserole, loosening the browned pieces left from the chicken. Allow the wine to simmer for 2–3 minutes.
Add the chopped tomatoes, chicken stock, thyme, and bay leaf. Stir well and bring the sauce to a gentle simmer.
At this stage, the sauce should have a fairly loose consistency. The liquid will reduce as the chicken cooks, while the flour coating will help thicken it.
Step 3: Cook the Chicken Until Tender
Return the browned chicken thighs to the casserole, arranging them in a single layer. Spoon some tomato sauce over the chicken, then cover the casserole with its lid.
Place it in the preheated oven and cook for approximately 55–65 minutes. The chicken should become tender, and the sauce should develop a richer colour.
Remove the casserole from the oven and stir the sliced mushrooms and black olives into the sauce. Return it to the oven without the lid and cook for another 10–15 minutes, until the mushrooms are tender and the chicken is fully cooked.
Check the thickest part of the chicken with a meat thermometer. It should reach at least 74°C.
Remove the bay leaf and taste the sauce. Add a little salt or pepper if needed, then scatter the chopped parsley over the chicken.
Allow the casserole to rest for about 5 minutes before serving. I prefer leaving it covered during this short rest because the chicken stays warm while the sauce settles.
What to Serve With Delia Smith Chicken Marengo
Chicken Marengo has plenty of tomato sauce, so potatoes, rice, and pasta are all good choices for serving alongside it.
Mashed potatoes are particularly good with this dish. Their smooth, buttery texture goes nicely with the tomato sauce and tender chicken. I would choose mashed potatoes for a traditional family dinner.
Steamed white rice is another simple option. It absorbs the sauce without adding strong flavours, allowing the chicken, mushrooms, and herbs to remain the main attraction.
Buttered pasta also goes nicely with Chicken Marengo. Tagliatelle or wide egg noodles are especially suitable because the sauce coats them easily.
For vegetables, consider steamed green beans, carrots, or broccoli. They provide a fresh contrast to the rich casserole.
The sauce in Delia Smith Chicken Marengo Recipe tastes particularly good with mashed potatoes and green beans. It is a simple combination that makes the meal filling without adding unnecessary ingredients.
Delia Smith Chicken Marengo Nutrition Information
The following nutritional values are approximate for one serving, based on four portions without additional side dishes.
Nutrient | Amount per serving |
|---|---|
Calories | 560 kcal |
Protein | 44 g |
Carbohydrates | 15 g |
Total Fat | 36 g |
Saturated Fat | 10 g |
Fibre | 4 g |
Sodium | 800 mg |
These estimates can change depending on the size of the chicken thighs, the amount of skin eaten, and the stock used. Serving the casserole with rice or potatoes will increase the total calories and carbohydrates.
FAQs
Can I Make Chicken Marengo Ahead of Time?
Yes. You can prepare Chicken Marengo a day before serving. Allow it to cool, then refrigerate in an airtight container. Reheat gently on the stove or in the oven until the chicken is piping hot throughout. I think the sauce tastes even richer the following day.
Can I Use Chicken Breast Instead of Thighs?
Yes, but chicken breast needs less cooking time. Brown it lightly, then add it later during cooking so it does not become dry. Check that the internal temperature reaches 74°C before serving.
Can I Make Chicken Marengo Without White Wine?
Yes. Replace the wine with an equal amount of chicken stock. You can add a teaspoon of lemon juice near the end of cooking for a little acidity. The flavour will be slightly different, but the tomato sauce will still taste good.
How Do I Thicken Chicken Marengo Sauce?
Remove the lid and simmer the sauce for another 5–10 minutes. If the chicken is already cooked, transfer it to a plate while reducing the sauce. Stir occasionally until the liquid becomes thick enough to coat a spoon.
How Long Can I Store Leftover Chicken Marengo?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the casserole for up to 3 months. Thaw it overnight in the refrigerator before reheating thoroughly.