Mary Berry’s Chicken Marengo is a classic French-inspired dish with a rich history, known for its flavorful combination of tender chicken, tomatoes, and a touch of wine. This hearty and comforting dish is perfect for a family dinner or a casual gathering, offering a satisfying meal that’s both simple and elegant. Chicken Marengo is traditionally served with crusty bread or rice, soaking up the delicious sauce. This recipe takes about 1 hour from start to finish, making it a great option for a flavorful yet manageable meal.
What is Mary Berry Chicken Marengo?
Mary Berry’s Chicken Marengo is a delicious dish where chicken thighs are simmered in a rich tomato-based sauce with white wine, garlic, and herbs. The chicken absorbs the flavors as it cooks slowly, becoming tender and juicy. This hearty dish is both savory and slightly tangy, with the wine enhancing the sauce’s depth and the tomatoes providing a fresh, robust flavor.
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Why You Should Try This Recipe
- Rich in flavor with a delightful combination of chicken, tomatoes, and herbs.
- Easy to prepare using everyday ingredients.
- Great for batch cooking—the flavors deepen when reheated.
- A one-pot meal that saves time on cleanup.
- Versatile side dishes such as rice or mashed potatoes work well with it.
- Impressive yet simple—perfect for entertaining guests.
Ingredients Needed to Make Mary Berry Chicken Marengo
- 4 boneless chicken thighs – for tender and flavorful meat.
- 2 tablespoons olive oil – for browning the chicken.
- 1 onion – finely chopped to add sweetness.
- 2 garlic cloves – minced for an aromatic touch.
- 400g (14 oz) canned tomatoes – for a rich tomato base.
- 150ml (5 fl oz) white wine – adds depth to the sauce.
- 200ml (7 fl oz) chicken stock – for extra flavor.
- 1 bay leaf – to infuse the dish with a subtle earthy note.
- 1 teaspoon dried thyme – adds a fragrant herbal touch.
- Salt and pepper – to season the dish.
- Fresh parsley – for garnish.
Equipment
- Large frying pan or casserole dish
- Wooden spoon
- Sharp knife
- Chopping board
- Measuring cups and spoons
Instructions to Make Mary Berry Chicken Marengo
- Prepare the chicken: Season the chicken thighs with salt and pepper on both sides.
- Brown the chicken: Heat olive oil in a large frying pan over medium heat. Add the chicken thighs and brown on both sides for about 5 minutes per side. Remove and set aside.
- Cook the onions and garlic: In the same pan, add the chopped onion and garlic, cooking until softened and fragrant.
- Add the tomatoes and wine: Pour in the canned tomatoes and white wine, scraping up any browned bits from the pan to add flavor to the sauce.
- Simmer the sauce: Add the chicken stock, bay leaf, and thyme. Stir to combine, then return the browned chicken to the pan.
- Cook the chicken: Cover the pan and simmer on low heat for about 30-35 minutes, allowing the chicken to cook through and absorb the flavors of the sauce.
- Season and serve: Remove the bay leaf, taste the sauce, and adjust the seasoning with salt and pepper as needed. Garnish with freshly chopped parsley before serving.
What Goes Well With Mary Berry Chicken Marengo
- Steamed rice: A simple side that soaks up the flavorful sauce.
- Mashed potatoes: Creamy and rich, a perfect complement to the dish.
- Crusty bread: Ideal for mopping up the sauce.
- Green beans: Add a fresh, crunchy texture to the meal.
- Roasted vegetables: A healthy side option that pairs well with the savory sauce.
- Polenta: For a slightly different texture, polenta works well as a base.
Expert Tips for Making the Best Mary Berry Chicken Marengo
- Use bone-in chicken for more flavor: If you prefer, bone-in thighs can add even more depth to the dish.
- Deglaze the pan properly: When adding the wine, scrape the bottom of the pan to get all the flavorful bits.
- Simmer slowly: Slow simmering ensures that the chicken becomes tender and the sauce develops a rich flavor.
- Adjust the wine: If you prefer a stronger wine flavor, you can increase the amount slightly.
- Make ahead: Chicken Marengo tastes even better the next day as the flavors continue to meld.
- Garnish just before serving: Adding fresh parsley at the end brings brightness to the dish.
Easy Variations of Mary Berry Chicken Marengo
- Add mushrooms: Sauté mushrooms with the onions for an earthy flavor.
- Use chicken breasts: If you prefer leaner meat, substitute thighs with boneless, skinless chicken breasts.
- Make it spicy: Add a pinch of red pepper flakes for a subtle heat.
- Use red wine: Swap white wine for red wine for a deeper, bolder sauce.
- Vegetarian version: Replace chicken with hearty vegetables like zucchini, bell peppers, or aubergine.
Best Practices to Store Mary Berry, Chicken Marengo
- Refrigerate leftovers: Store in an airtight container in the fridge for up to 3 days.
- Freeze for later: Chicken Marengo freezes well for up to 3 months. Allow it to cool completely before transferring to a freezer-safe container.
- Portion before freezing: Freezing individual portions makes reheating easy for quick meals.
- Keep covered: Always cover the dish to prevent it from drying out in the fridge or freezer.
Best Practices to Reheat Mary Berry Chicken Marengo
- Stovetop method: Reheat gently over low heat in a saucepan until warmed through, adding a splash of water or stock if needed.
- Microwave in intervals: If using a microwave, heat in short intervals, stirring occasionally to ensure even heating.
- Oven method: For larger portions, reheat in the oven at 160°C (320°F) for about 15-20 minutes.
How Can I Make Mary Berry Chicken Marengo Healthier?
- Use less oil: Reduce the amount of olive oil used for browning the chicken.
- Choose lean chicken breasts: Swap chicken thighs for skinless chicken breasts to reduce fat content.
- Cut down on wine: Reduce the amount of wine and replace it with extra chicken stock.
- Add more vegetables: Increase the vegetable content by adding bell peppers, zucchini, or mushrooms for a nutritious boost.
Nutrition Value (per serving)
- Calories: 320
- Protein: 25g
- Fat: 15g
- Carbohydrates: 10g
- Fiber: 2g
FAQs
Can I use chicken breasts instead of thighs in Chicken Marengo?
Yes, you can use chicken breasts instead of thighs. However, chicken thighs tend to remain juicier and more flavorful when simmered. If using breasts, be mindful not to overcook them, as they can dry out more easily.
What can I substitute for white wine in Chicken Marengo?
If you prefer not to use white wine, you can substitute it with additional chicken stock or vegetable broth. A splash of apple cider vinegar or lemon juice can also help maintain the dish’s acidity.
How do I thicken the sauce for Chicken Marengo?
To thicken the sauce, you can simmer it uncovered for a few extra minutes to reduce the liquid. Alternatively, mix a teaspoon of cornstarch with water and stir it into the sauce, letting it cook for a minute until thickened.
Can I make Chicken Marengo ahead of time?
Yes, Chicken Marengo can be made ahead of time. In fact, it often tastes even better the next day as the flavors have more time to develop. Store it in the fridge and reheat gently when ready to serve.
Final Words
Mary Berry’s Chicken Marengo is a delicious and satisfying dish that brings rich flavors and a touch of French elegance to your table. With its simple ingredients and one-pot method, it’s easy to prepare yet packed with flavor. Perfect for family meals or entertaining, this recipe is sure to become a favorite in your kitchen. Give it a try and enjoy the comforting taste of Chicken Marengo today!
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Mary Berry Chicken Marengo
- Prep Time: 10
- Cook Time: 45
- Total Time: 55 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Simmering
- Cuisine: British
Description
Mary Berry’s Chicken Marengo is a delicious dish where chicken thighs are simmered in a rich tomato-based sauce with white wine, garlic, and herbs. The chicken absorbs the flavors as it cooks slowly, becoming tender and juicy. This hearty dish is both savory and slightly tangy, with the wine enhancing the sauce’s depth and the tomatoes providing a fresh, robust flavor.
Ingredients
- 4 boneless chicken thighs – for tender and flavorful meat.
- 2 tablespoons olive oil – for browning the chicken.
- 1 onion – finely chopped to add sweetness.
- 2 garlic cloves – minced for an aromatic touch.
- 400g (14 oz) canned tomatoes – for a rich tomato base.
- 150ml (5 fl oz) white wine – adds depth to the sauce.
- 200ml (7 fl oz) chicken stock – for extra flavor.
- 1 bay leaf – to infuse the dish with a subtle earthy note.
- 1 teaspoon dried thyme – adds a fragrant herbal touch.
- Salt and pepper – to season the dish.
- Fresh parsley – for garnish.
Instructions
- Prepare the chicken: Season the chicken thighs with salt and pepper on both sides.
- Brown the chicken: Heat olive oil in a large frying pan over medium heat. Add the chicken thighs and brown on both sides for about 5 minutes per side. Remove and set aside.
- Cook the onions and garlic: In the same pan, add the chopped onion and garlic, cooking until softened and fragrant.
- Add the tomatoes and wine: Pour in the canned tomatoes and white wine, scraping up any browned bits from the pan to add flavor to the sauce.
- Simmer the sauce: Add the chicken stock, bay leaf, and thyme. Stir to combine, then return the browned chicken to the pan.
- Cook the chicken: Cover the pan and simmer on low heat for about 30-35 minutes, allowing the chicken to cook through and absorb the flavors of the sauce.
- Season and serve: Remove the bay leaf, taste the sauce, and adjust seasoning with salt and pepper as needed. Garnish with freshly chopped parsley before serving.
