Simon Romanov

Chicken Marengo

Ingredient – 8 (about 3 pounds) bone-in, skin-on chicken thigh – 2 teaspoons kosher salt – 1/2 teaspoon freshly ground black pepper – 1/2 cup all-purpose flour – 2 tablespoons olive oil – 4 cloves garlic, chopped

– 1 yellow onion, diced – 8 ounces cremini mushrooms, sliced – 1 tablespoon fresh thyme leave – 2 bay leave – 1 cup dry white wine – 1 cup chicken broth

– 1 (15-ounce) can diced tomatoes and their liquid – 2 tablespoons chopped fresh parsley, for serving – 1 pound cooked pasta or 2 cups cooked rice, for serving


Season the chicken thighs with flour.   Pat the chicken thighs dry with paper towels and season with salt and pepper.  

Pour the flour into a shallow dish. Dredge the seasoned chicken thighs in flour, coating them lightly on all sides.  

To sear chicken thighs, heat olive oil in a Dutch oven over medium heat. When the oil starts to shimmer, add the chicken thighs to the saucepan, skin side down.   

Allow them to sear without moving for 3 to 5 minutes, or until they are thoroughly browned and readily released from the pot's bottom. Flip the thighs over using tongs and sear for another 2 minutes, or until lightly browned on the bottom.  

Transfer the seared chicken to a platter, but do not clean the saucepan. The chicken will not be cooked completely.  

To sauté garlic, onions, and mushrooms, add them to the saucepan. Sauté for about 5 minutes, or until the mushrooms have released all of their juice and the onions are starting to brown.   

Sauté the thyme and bay leaves for another minute, or until aromatic.   

Add white wine, broth, and tomatoes to the sautéed vegetables. Use a wooden spoon to scrape off any browned bits from the pot's bottom. Allow the wine to come to a simmer and then reduce for 6 to 8 minutes, until the liquid is mostly evaporated.   

Finish cooking the chicken, then serve:   Return the chicken to the saucepan and nestle the thighs in among the vegetables. Bring the sauce to a simmer, then reduce the heat to medium-low.   

Simmer uncovered for 40 to 50 minutes, or until the sauce has thickened and the chicken is cooked through. The thickest section of the chicken thighs, without touching the bone, should be at least 165°F.