Amelia Grace Chicken Marengo has a genuinely interesting story behind it, said to have been invented from whatever ingredients were to hand after a battle, and there’s something fitting about how it’s become a dish built on resourceful, rustic cooking rather than anything fussy.
This version braises chicken with tomatoes, mushrooms and olives, finished traditionally with a scattering of fried croutons or bread, though I tend to serve it more simply.
The combination of tomato, olive and wine gives it a wonderfully Mediterranean depth of flavour.
Why Olives Are a Defining Ingredient in This Dish
Many braised chicken dishes share similar bases of tomato, wine and mushrooms, but olives are really what sets Marengo apart and give it its distinctive character.
Olives bring a briny, slightly bitter sharpness that cuts through the richness of the tomato and wine sauce, adding a layer of complexity that a purely tomato-based braise doesn’t have on its own.
Leaving them out results in a dish that’s still perfectly pleasant, but noticeably closer to a standard chicken cacciatore or chasseur, missing that specific Mediterranean tang that makes Marengo recognisably itself.
Ingredients for Delia Smith Chicken Marengo
- 8 chicken thighs, skin on and bone in
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 1 onion, sliced
- 250g chestnut mushrooms, sliced
- 2 garlic cloves, crushed
- 150ml dry white wine
- 400g tin chopped tomatoes
- 100g pitted black olives
- 1 bay leaf
- Fresh parsley, chopped, to finish
How to Make Delia Smith Chicken Marengo — Step by Step
Step 1 — Season and Brown the Chicken
Season the chicken thighs generously with salt and pepper. Heat the oil in a large, heavy-based casserole dish over medium-high heat and brown the chicken, skin-side down first, for 5–6 minutes per side, until deeply golden. Set aside.
Step 2 — Soften the Onion
In the same pan, cook the sliced onion for 6–8 minutes, until softened.
Step 3 — Cook the Mushrooms
Add the mushrooms and cook for a further 5–6 minutes, until golden and any liquid they release has evaporated. Stir in the garlic for a final minute.
Step 4 — Deglaze with Wine
Pour in the white wine, scraping up any browned bits from the base of the pan, and let it bubble for 2 minutes.
Step 5 — Add the Tomatoes
Stir in the chopped tomatoes and bay leaf.
Step 6 — Return the Chicken
Nestle the browned chicken thighs back into the pan, skin-side up.
Step 7 — Simmer
Cover and simmer gently for 30 minutes.
Step 8 — Add the Olives
Stir in the olives and continue simmering, uncovered, for a further 10 minutes, until the chicken is completely cooked through and the sauce has thickened slightly.
Step 9 — Finish and Serve
Remove the bay leaf, scatter with fresh parsley, and serve straight from the pot.
My Top Tips for the Best Delia Smith Chicken Marengo
Take your time browning the chicken skin. This step builds essential flavour into the sauce, so don’t rush it, even though it takes a few extra minutes.
Add the olives towards the end of cooking, not the start. This keeps their briny flavour distinct and fresh, rather than becoming too muted after a long simmer.
Cook the mushrooms until their liquid has evaporated. This concentrates their flavour and stops the finished sauce turning watery.
Keep the chicken skin above the liquid while simmering. This keeps it from turning soft and soggy, so nestle the pieces skin-side up rather than submerging them.
Use a good quality pitted olive. Since they’re such a defining flavour here, it’s worth choosing a decent olive rather than the cheapest jar available.
Serving Suggestions
Serve with crusty bread to mop up the sauce, over rice, or with a simple pile of buttered new potatoes. A scattering of fried bread croutons on top is the more traditional finish, if you’d like to include it.
How to Store Delia Smith Chicken Marengo
In the fridge: Store in an airtight container for up to 3 days. The flavour often improves after a day or two.
At room temperature: Not suitable — cool and refrigerate promptly after cooking.
In the freezer: Freezes well for up to 3 months. Defrost fully in the fridge before reheating gently until piping hot throughout.
Delia Smith Chicken Marengo Recipe
Ingredients
Method
- Season and brown the chicken, skin-side down first. Set aside.
- Soften the onion.
- Cook the mushrooms until golden and dry, then add garlic.
- Deglaze with white wine, scraping up browned bits.
- Stir in tomatoes and bay leaf.
- Nestle the chicken back in, skin-side up.
- Cover and simmer for 30 minutes.
- Stir in olives and simmer uncovered for a further 10 minutes.
- Remove bay leaf, scatter with parsley, and serve.
Notes
Frequently Asked Questions About Delia Smith Chicken Marengo
Can I use chicken breast instead of thighs?
You can, though thighs stay considerably more moist and tender over the simmering time, as breast meat can dry out more easily during longer cooking.
Why is olives specifically important to this dish?
Olives bring a briny sharpness that distinguishes Marengo from similar braised chicken dishes like cacciatore or chasseur, giving it that specific Mediterranean tang that’s part of its identity.
Can I make this without wine?
Yes, simply replace the white wine with extra chicken stock for a similar, though slightly less complex, depth of flavour.
Can I make this dish ahead of time?
Yes, this dish reheats very well, so it’s a good option to make a day ahead and simply warm through gently before serving, adding fresh parsley when reheated.
