Delia Smith Chicken Marengo Recipe​

Chicken Marengo is a classic French-style chicken casserole with tender chicken, a rich tomato and white wine sauce, and plenty of mushrooms. The flavour is deep and savoury with a gentle sweetness from the tomatoes and a lovely herby finish, and the chicken stays beautifully juicy as it braises. It is a straightforward, comforting dish that feels special enough for guests but is still weeknight-friendly. Total time is about 1 hour 35 minutes.

Ingredients

For the chicken

• 8 chicken thighs, bone-in and skin-on (about 1.2 to 1.4kg)
• 1 tsp fine salt, plus extra to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp plain flour
• 2 tbsp olive oil
• 25g butter

For the Marengo sauce

• 1 large onion, finely sliced
• 2 celery sticks, sliced
• 2 garlic cloves, crushed
• 2 tbsp tomato purée
• 150ml dry white wine
• 400g tin chopped tomatoes
• 250ml chicken stock
• 1 bay leaf
• 1 tsp dried thyme (or 2 fresh sprigs)

To finish

• 250g chestnut mushrooms, thickly sliced
• 80g pitted black olives
• 2 tbsp chopped fresh parsley

How to Make Delia Smith Chicken Marengo Recipe​

• Prepare the oven: Preheat the oven to 170°C or 150°C fan. Place a shelf in the middle so the casserole cooks evenly.
• Season and flour the chicken: Pat the chicken thighs dry with kitchen paper, then season with salt and pepper. Dust lightly with the flour, shaking off any excess. This helps the chicken brown and gives the sauce a gentle thickness.
• Brown the chicken: Heat the olive oil and butter in a large, flameproof casserole over a medium-high heat. Brown the chicken thighs in batches, skin-side down first, until deeply golden. Lift to a plate.
• Soften the vegetables: Turn the heat down to medium. Add the onion and celery to the casserole and cook for 6 to 8 minutes, stirring, until softened. Add the garlic and cook for 30 seconds.
• Mix in the tomato purée: Stir in the tomato purée and cook for 1 minute. This takes the raw edge off and deepens the flavour.
• Build the sauce: Pour in the white wine and let it bubble for 1 to 2 minutes, scraping up any browned bits from the base of the pot. Stir in the chopped tomatoes, chicken stock, bay leaf, and thyme.
• Bake (braise) until tender: Return the chicken to the casserole, nestling it into the sauce. Bring just to a gentle simmer, then cover with a lid and transfer to the oven for 55 to 65 minutes, until the chicken is tender.
• Add mushrooms and olives: Carefully remove the lid and stir in the sliced mushrooms and olives. Return to the oven uncovered for 10 minutes, so the mushrooms soften and the sauce reduces slightly.
• Cool briefly and assemble to serve: Let the casserole stand for 10 minutes before serving. Taste and adjust seasoning, then scatter with chopped parsley and spoon the sauce generously over each portion.

Tips

Why is my sauce too thin?

Take the lid off for the final 10 to 15 minutes so the sauce can reduce. If you still want it thicker, lift the chicken out to rest and simmer the sauce on the hob for a few minutes until it coats a spoon.

How do I stop the chicken skin going soggy?

Brown the thighs properly at the start, then finish the casserole uncovered at the end. If you love crisp skin, you can pop the dish under a hot grill for 2 to 4 minutes, watching closely.

Can I make it taste less acidic?

Some tins of tomatoes are sharper than others. A small pinch of sugar or a knob of butter stirred in at the end softens the acidity without making the dish sweet.

What if I do not have a flameproof casserole?

Brown everything in a frying pan, then transfer to an ovenproof dish with a lid (or cover tightly with foil). It is one extra pan, but the results are just as good.

Serving Suggestions

• Buttered rice or fluffy mashed potatoes to soak up the sauce
• Crusty bread and a simple green salad
• Tagliatelle or mashed butter beans for a heartier plate
• Steamed green beans or tenderstem broccoli on the side

Storage

Room temperature

Cool the casserole quickly and do not leave it out for more than 2 hours. Once cooled, refrigerate promptly.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the hob or in the oven (covered) until piping hot throughout.

Freezing

Freeze for up to 3 months in a well-sealed container. Defrost overnight in the refrigerator, then reheat thoroughly. For the best texture, add the parsley fresh after reheating.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 14 g
• Protein: 40 g
• Fat: 30 g
• Saturated fat: 8 g
• Sodium: 780 mg

Nutrition values are estimates and will vary depending on ingredients used and portion size.

FAQs