5-Ingredient Chicken Marengo
This Oven-Baked 5-Ingredient Chicken Marengo turns chicken thighs, mushrooms, tomatoes, and cream of mushroom soup into a cozy oven dinner with a rich, mushroomy tomato gravy. Serve it over rice, mashed potatoes, or buttered egg noodles to catch every bit of sauce.
INGREDIENTS:
3 pounds bone-in, skin-on chicken thighs about 6 to 8 pieces, patted very dry
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 packages sliced mushrooms 8 ounces each, white or cremini
1 can diced tomatoes 14.5 ounces, with all the juices
1 can condensed cream of mushroom soup 10.5 ounces
2 tablespoons olive oil or another neutral cooking oil, for browning the chicken if doing that step
DIRECTIONS:
Heat the oven to 350°F and lightly grease a deep 9-by-13-inch casserole dish or a similar dish with decent sides.
Pat the chicken thighs very dry with paper towels, then season both sides with the kosher salt and black pepper.
If browning the chicken, heat the oil in a large skillet over medium-high heat, add the thighs skin-side down in batches if needed, and cook until the skin is deeply golden, about 4 to 5 minutes; turn and cook the other side for another 2 to 3 minutes.
Transfer the thighs to the prepared baking dish skin-side up in one layer, or if skipping the skillet, arrange the seasoned raw thighs directly in the dish.
Scatter the sliced mushrooms around the chicken, tucking some underneath and between the pieces.
In a medium bowl, stir together the diced tomatoes with all their juices and the condensed cream of mushroom soup until mostly combined; the mixture will be thick and a little lumpy.
Pour the tomato-soup mixture around and over the chicken and mushrooms, making sure each thigh has sauce near it while leaving the tops of the skin peeking out.
Cover the dish tightly with foil and bake on the center rack for 45 minutes.
Carefully remove the foil, spoon some sauce over the tops of the thighs …
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