Delia's Classic Chicken Marengo Recipe | How to Cook

There are few dishes with a story as grand as Chicken Marengo, famously created for Napoleon after a victory. While the original may have involved foraging and battlefield improvisation, the version that has endured is a testament to classic French country cooking. It’s a dish that has stood the test of time not because of its history, but because it is simply so very good.

At its heart, this is a robust and deeply comforting chicken casserole. It combines the winning flavours of chicken, slowly simmered in a rich tomato sauce fortified with a little wine or brandy, and studded with earthy mushrooms. It is precisely the sort of dish one should have in their repertoire for family suppers, or for when friends are coming over and you want to serve something that feels special without being overly complicated.

Don't be daunted by its French name or historical baggage. This is a straightforward, reliable, and deeply rewarding one-pot meal. By following the steps carefully, you will learn the technique for building layers of flavour that are the hallmark of good cooking, resulting in a dish that is both rustic and elegant.

Why You'll Love This Recipe

Browning the chicken pieces first creates a deep, savoury flavour base through the Maillard reaction, which is essential for a rich sauce.
Using chicken on the bone (thighs and drumsticks) ensures the meat remains succulent and tender during the long simmer, and the bones themselves add extra flavour and body to the sauce.
Cooking the mushrooms separately and adding them towards the end of cooking preserves their firm texture and prevents them from releasing too much water, which could dilute the sauce.

Ingredients

8 chicken pieces, on the bone (a mix of thighs and drumsticks is ideal), about 1.2kg total
2 tbsp plain flour
1 tsp salt
½ tsp freshly ground black pepper
1 tbsp olive oil
25g unsalted butter
2 medium onions, finely chopped
2 cloves of garlic, crushed
50ml brandy (or dry white wine)
400g can of chopped tomatoes
300ml good-quality chicken stock
1 tbsp tomato purée
1 bay leaf
2 sprigs of fresh thyme (or 1 tsp dried)
225g chestnut mushrooms
A small handful of fresh parsley, chopped, to garnish

Equipment Needed

A large, heavy-based, flameproof casserole dish with a lid (approx. 3.5 litre capacity) · A separate small frying pan · Tongs · Wooden spoon · Kitchen paper · Measuring spoons and jug

Step-by-Step Instructions

To begin, pat the chicken pieces dry with kitchen paper. In a large bowl, mix the flour, salt, and pepper, then add the chicken pieces and toss them to coat evenly. This helps to create a lovely crust when browning.
Place a large, flameproof casserole dish over a medium-high heat. Add the olive oil and half the butter. Once the butter is foaming, add the chicken pieces in a single layer (you may need to do this in two batches). Brown the chicken on all sides until golden – this will take about 8-10 minutes per batch. Do not crowd the pan. Once browned, remove the chicken with tongs and set aside on a plate.
Reduce the heat to medium-low. Add the rest of the butter to the casserole, then add the chopped onions. Sauté gently for about 10 minutes, stirring occasionally, until the onions are soft and translucent but not coloured.
Add the crushed garlic and cook for another minute until fragrant. Now, turn the heat up, pour in the brandy or wine, and let it bubble away for a minute, scraping any browned bits from the bottom of the pan with a wooden spoon. This is called deglazing and it adds a great deal of flavour.
Stir in the chopped tomatoes, chicken stock, tomato purée, bay leaf, and thyme. Bring the sauce to a gentle simmer.
Return the browned chicken pieces to the casserole, nestling them into the sauce. Make sure they are mostly submerged. Bring back to a simmer, then reduce the heat to its lowest setting, cover with a lid, and let it cook very gently for 45 minutes.
While the chicken is simmering, prepare the mushrooms. Heat a separate small frying pan over a medium-high heat (no need for oil if it's non-stick, otherwise a tiny knob of butter). Add the mushrooms and cook, tossing them frequently, until they are golden brown and have released their liquid. Set aside.
After 45 minutes, remove the lid from the casserole. Add the cooked mushrooms to the pot. Continue to simmer, uncovered, for a further 10-15 minutes to allow the sauce to thicken slightly.
Check the seasoning and add more salt and pepper if you feel it needs it. Remove the bay leaf and thyme sprigs. To serve, spoon into warmed bowls and garnish with the chopped fresh parsley.

Delia's Notes from the Kitchen

The real secret to a deeply savoury sauce here is browning the chicken properly in batches. Do not be tempted to crowd the pan, as this will cause the chicken to steam rather than fry. Be patient and give each piece the space it needs to acquire a genuinely golden-brown colour; that colour is where all the flavour begins. And please, do use chicken on the bone – it makes all the difference to the final result, keeping the meat beautifully moist and adding an extra layer of richness to the sauce.

Substitutions

Brandy: If you don't have brandy, an equal amount of dry white wine or even dry vermouth works beautifully. For an alcohol-free version, simply omit and deglaze with a splash of the chicken stock.
Chicken Pieces: You can use boneless, skinless chicken thighs, but reduce the initial simmering time to 30 minutes to prevent them from drying out.
Chestnut Mushrooms: Any firm mushroom will do. Cremini or even simple button mushrooms are perfectly acceptable.

Serving Suggestions

This is a dish that cries out for something to soak up its magnificent sauce. Creamy mashed potatoes are the classic choice, but buttered tagliatelle or even a simple mound of fluffy white rice would be equally good. On the side, a simple green salad dressed with a sharp vinaigrette or some steamed green beans will provide a fresh, crisp contrast. For more reliable classics, you might also enjoy our My Classic Coronation Chicken and A Classic Chinese Chicken and Broccoli Stir-fry.

How to Store & Reheat

Chicken Marengo, like many casseroles, tastes even better the next day. Allow it to cool completely before transferring to an airtight container and storing in the refrigerator for up to 3 days. To reheat, place it in a saucepan over a low heat, stirring occasionally, until piping hot throughout. It can be frozen, but be aware the mushrooms' texture may soften upon thawing.

Frequently Asked Questions

Do I really need to use brandy?

No, it's not absolutely essential, but it does add a particular depth of flavour that is traditional to the dish. Dry white wine is an excellent substitute. If you prefer to cook without alcohol, simply use a little extra chicken stock to deglaze the pan.

Why do I have to brown the chicken first? Can't I just put it all in the pot?

Browning the chicken is a crucial step for flavour. It creates a rich, caramelised crust on the meat that dissolves into the sauce during simmering, creating a much deeper, more complex taste than you would otherwise achieve.

Can I use chicken breasts instead of thighs?

You can, but you must be very careful not to overcook them as they can become dry. I would recommend adding them later in the cooking process. Simmer the sauce for 20 minutes first to develop the flavour, then add the browned chicken breasts and cook for a final 20-25 minutes, or until just cooked through.

Why are the mushrooms cooked separately?

Cooking the mushrooms separately and adding them near the end ensures they retain a pleasant, firm texture. If added at the beginning, they tend to release a lot of water into the sauce and can become soft and rather sorry for themselves.

Is this a good dish to make for a dinner party?

It is an absolutely perfect dish for entertaining. You can make it completely the day before, and it will only improve in flavour. Simply reheat it gently before your guests arrive, which frees you up from last-minute cooking.