As the story goes, this dish was created for Napoleon while he was on a campaign in Marengo. At that time, his chef ran out of staple foods thus, the chef improvised using the available ingredients. Surprisingly, it ultimately became Napoleon’s favorite dish.
Here’s how to replicate this fantastic Chicken Marengo!
- 4 lbs. chicken parts – your favorite
- 1 cup chicken broth – warmed
- ½ lb. small button mushrooms
- 2/3 cup dry white wine – warmed
- 1 large onion – chopped
- 2 garlic cloves – minced
- 2 tbsp. parsley – minced
- ½ tsp dried thyme – crumbled
- 2 tbsp. flour
- 4 tbsp. tomato paste
- 5-6 tbsp. olive oil
- Pat the chicken pieces until dry and season them with salt and pepper.
- Heat oil in a large heavy skillet and brown the chicken pieces skin side down until well browned. Then continue to brown on all sides over medium-high heat.
- Remove chicken to a warm platter and tent to keep it warm.
- Sauté the onions in the pan until golden brown. Add the flour to the onions and stir to combine well. Then stir in the tomato paste, wine, hot broth, garlic, parsley and thyme. Blend until smooth.
- Return chicken to the skillet and bring sauce to a light boil. Then, reduce the heat to low, cover and cook for about 1 hour or until the chicken is tender.
- Add the mushrooms and continue to cook for an additional 15-20 minutes. Taste for seasonings and adjust.
- If the sauce appears to be too thick during cooking, adjust by adding a little hot broth until you reach your desired consistency.
- There you have it, your homemade Chicken Marengo!
Note: This is a great dish to serve with rice, orzo or potatoes. And of course, a simple salad completes the meal.