This dish stems from a meal served to Napoleon Bonaparte in 1800. After a battle near Marengo in northern Italy, Napoleon requested a quick meal from his chef. The chef gathered ingredients that were readily available, creating what became chicken Marengo. The initial dish included a fried egg and crawfish, but most modern recipes do not. Savory with layers of flavor from garlic and wine, eating chicken Marengo connects one to history.
Recipe Servings: 4
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3 lb chicken, cut into serving pieces
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 Tbsp butter
- 2 Tbsp olive oil
- 1½ cups thinly sliced mushrooms
- ½ cup finely chopped onion
- ½ tsp finely minced garlic
- 1 bay leaf
- 2 sprigs fresh thyme (or ½ tsp dried)
- ½ cup dry white wine
- 2 cups ripe red tomatoes (or canned tomatoes), cored and cubed
- ¼ cup tomato paste
- ½ cup chicken broth
- 2 sprigs fresh parsley
Directions
- Sprinkle chicken with salt and pepper.
- Heat butter and oil in heavy pan over medium high heat.
- Add chicken, skin side down, and cook until golden brown, about 5 minutes.
- Turn pieces over to cook other side, about 2 minutes.
- Pour off fat from pan.
- Add mushrooms over chicken and stir.
- Add onion, garlic, bay leaf, and thyme, and cook 5 minutes.
- Add wine and scrap bottom of pan to dislodge brown bits.
- Add tomatoes, tomato paste, chicken broth, and parsley.
- Bring to a boil, cover, and cook 10 minutes.
- Serve hot.
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