Delia Smith Chicken Marengo

Delia Smith Chicken Marengo is a classic French-inspired chicken dish cooked slowly in a rich tomato and wine sauce with mushrooms and herbs. The chicken turns beautifully tender, while the sauce becomes deep, savoury, and full of comforting flavour. It looks impressive but is surprisingly straightforward, making it perfect for a relaxed weekend supper. Allow around 1 hour and 15 minutes from start to finish, with most of that time gently simmering on the hob.

Ingredients

For the Chicken

• 4 chicken thighs, bone-in and skin-on
• 2 chicken breasts, skin-on
• 2 tbsp olive oil
• Salt and freshly ground black pepper
• 2 tbsp plain flour

For the Sauce

• 1 medium onion, finely chopped
• 2 garlic cloves, crushed
• 200g chestnut mushrooms, sliced
• 400g tin chopped tomatoes
• 150ml dry white wine
• 150ml chicken stock
• 1 tbsp tomato purée
• 1 tsp dried thyme
• 1 bay leaf
• 1 tbsp fresh parsley, chopped

How to Make Delia Smith Chicken Marengo

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Place a shelf in the middle of the oven so the casserole cooks evenly and the chicken browns gently.
• Season and flour the chicken: Pat the chicken dry with kitchen paper. Season well with salt and pepper, then lightly dust with plain flour to help create a golden crust.
• Brown the chicken: Heat the olive oil in a large ovenproof casserole over medium heat. Add the chicken pieces skin-side down and cook until golden brown. Turn and brown the other side, then remove to a plate.
• Soften the vegetables: In the same pan, add the chopped onion and cook for 5 minutes until softened. Stir in the garlic and mushrooms and cook until the mushrooms release their juices.
• Build the sauce: Stir in the tomato purée, chopped tomatoes, white wine, and chicken stock. Add the thyme and bay leaf, then bring to a gentle simmer.
• Bake gently: Return the chicken to the casserole, skin-side up. Cover with a lid and transfer to the oven. Cook for 40 to 45 minutes until the chicken is tender and cooked through.
• Finish and serve: Remove the bay leaf. Sprinkle with freshly chopped parsley and check the seasoning before serving.

Tips

How do I keep the chicken skin crisp?

Brown the chicken properly before adding the sauce and avoid submerging the skin completely in liquid. For extra crispness, uncover the casserole for the final 10 minutes.

Can I make this without wine?

Yes, replace the wine with additional chicken stock and a small squeeze of lemon juice for brightness.

Why is my sauce too thin?

Simmer uncovered on the hob for a few minutes after cooking to allow the sauce to reduce and thicken naturally.

Can I use boneless chicken?

You can, but reduce the cooking time slightly as boneless pieces cook more quickly and may dry out.

Serving Suggestions

• Serve with creamy mashed potatoes to soak up the sauce.
• Pair with buttered rice or crusty French bread.
• Add steamed green beans or tenderstem broccoli on the side.

Storage

Room Temperature

Allow to cool for up to 1 hour before storing. Do not leave out longer than this.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the hob until piping hot.

Freezing

Freeze in suitable containers for up to 3 months. Defrost overnight in the refrigerator and reheat thoroughly before serving.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 12g
• Protein: 38g
• Fat: 24g
• Saturated Fat: 6g
• Sodium: 520mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Delia Smith Chicken Marengo

Recipe by Milli RoseCourse: Main CourseCuisine: FrenchDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Tender chicken pieces cooked in a rich tomato, white wine and mushroom sauce. A comforting French-inspired classic perfect for family dinners.

Ingredients

• 4 chicken thighs, bone-in and skin-on

• 2 chicken breasts, skin-on

• 2 tbsp olive oil

• Salt and black pepper

• 2 tbsp plain flour

• 1 onion, chopped

• 2 garlic cloves, crushed

• 200g mushrooms, sliced

• 400g chopped tomatoes

• 150ml dry white wine

• 150ml chicken stock

• 1 tbsp tomato purée

• 1 tsp dried thyme

• 1 bay leaf

Directions

• Preheat oven to 180°C (160°C Fan).
• Season and flour the chicken pieces.
• Brown chicken in olive oil until golden.
• Soften onion, garlic and mushrooms in the same pan.
• Add tomatoes, wine, stock, purée and herbs. Simmer briefly.
• Return chicken to pan, cover and bake for 40 to 45 minutes.
• Remove bay leaf, sprinkle with parsley and serve.

Notes

• Brown the chicken well for the best flavour.
• Simmer uncovered briefly if the sauce needs thickening.
• Freezes well for up to 3 months.