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Delia Smith Chicken Marengo Recipe

Delia Smith Chicken Marengo Recipe

Delia Smith's chicken Marengo recipe braises chicken with tomatoes, mushrooms and olives for a rich, historic French dish.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 4 People
Course: Main Course
Cuisine: British, French
Calories: 465
Ingredients Method Notes

Ingredients
  

  • 8 chicken thighs skin on and bone in
  • Salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 1 onion sliced
  • 250 g chestnut mushrooms sliced
  • 2 garlic cloves crushed
  • 150 ml dry white wine
  • 400 g tin chopped tomatoes
  • 100 g pitted black olives
  • 1 bay leaf
  • Fresh parsley chopped, to finish

Method
 

  1. Season and brown the chicken, skin-side down first. Set aside.
  2. Soften the onion.
  3. Cook the mushrooms until golden and dry, then add garlic.
  4. Deglaze with white wine, scraping up browned bits.
  5. Stir in tomatoes and bay leaf.
  6. Nestle the chicken back in, skin-side up.
  7. Cover and simmer for 30 minutes.
  8. Stir in olives and simmer uncovered for a further 10 minutes.
  9. Remove bay leaf, scatter with parsley, and serve.

Notes

Take your time browning the chicken skin for the best flavour base.
Add olives towards the end of cooking to keep their briny flavour distinct.
Cook mushrooms until their liquid evaporates for the best flavour.
Keep the skin above the liquid while simmering.
Freezes well for up to 3 months.