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Marengo Chicken

8 servings

60 minutes

Chicken Marengo is a legendary French dish named after the Battle of Marengo, where Napoleon achieved victory. According to legend, his personal chef created this recipe from available ingredients after the battle. The dish combines tender chicken stewed in a fragrant sauce with wine, tomatoes, onions, and mushrooms that add rich flavor and juiciness. The addition of olives brings a savory touch, while baguette and fried eggs complete the composition with elegance. Chicken Marengo is not just a stew but a culinary masterpiece embodying the spirit of victory and French elegance, perfect for a festive dinner or cozy family evening.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
631
kcal
38.8g
grams
41.5g
grams
22g
grams
Ingredients
8servings
Wheat flour
1 
tbsp
Shallots
6 
pc
Garlic
2 
clove
Champignons
200 
g
Tomatoes
4 
pc
Olive oil
4 
tbsp
Bay leaf
1 
pc
Dry white wine
200 
ml
Chicken broth
300 
ml
Pitted olives
50 
g
French baguette
4 
pc
Chicken egg
4 
pc
Salt
 
to taste
Ground black pepper
 
to taste
Chicken
1.5 
kg
Cooking steps

  • 1

    Cut the chicken into 8 pieces, wash and pat them dry. Season with salt and pepper, then coat in flour.

    Required ingredients:
    1. Chicken: 1.5 kg
    2. Wheat flour: 1 tablespoon
    3. Salt:  to taste
    4. Ground black pepper:  to taste

  • 2

    Clean the onion and garlic, and chop them into small cubes. Wash the mushrooms and slice them very thinly. Blanch the tomatoes, peel them, cut in half, remove the seeds, and dice the flesh.

    Required ingredients:
    1. Shallots: 6 pieces
    2. Garlic: 2 cloves
    3. Champignons: 200 g
    4. Tomatoes: 4 pieces

  • 3

    Heat olive oil in a saucepan and fry the chicken pieces on high heat until golden brown on all sides. Then remove from the saucepan and place in a warm spot.

    Required ingredients:
    1. Olive oil: 4 tablespoons
    2. Chicken: 1.5 kg

  • 4

    Put onion, garlic, and mushrooms in a saucepan and sauté in the fat left after frying the chicken for a few minutes. Add tomatoes, bay leaf, pour in wine and broth, and bring to a boil.

    Required ingredients:
    1. Shallots: 6 pieces
    2. Garlic: 2 cloves
    3. Champignons: 200 g
    4. Tomatoes: 4 pieces
    5. Bay leaf: 1 piece
    6. Dry white wine: 200 ml
    7. Chicken broth: 300 ml

  • 5

    Place chicken pieces in the sauce, cover the skillet with a lid, and simmer on low heat for 40 minutes. At the end, add sliced olives and mix everything.

    Required ingredients:
    1. Chicken: 1.5 kg
    2. Pitted olives: 50 g

  • 6

    Dry the baguette slices until golden, cut them into triangles. Fry a sunny-side-up egg from 4 eggs.

    Required ingredients:
    1. French baguette: 4 pieces
    2. Chicken egg: 4 pieces

  • 7

    Serve chicken stew on a plate, add fried eggs and a baguette.

    Required ingredients:
    1. Chicken: 1.5 kg
    2. Chicken egg: 4 pieces
    3. French baguette: 4 pieces

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