Recipe for Chicken Marengo
I discovered this Chicken Marengo dish as a newlywed going to college. It is still in my binder of recipes that I started collecting about the same time. It's delicious and I think you will like it.
In doing a little research about the Chicken Marengo recipe, I found out that it was named after the Battle of Morengo. The story goes that Napoleon asked his chef to make a quick meal after fighting in the Battle of Morengo. The chef had limited ingredients to work with: chicken, tomatoes, onion, garlic, herbs, olive oil, and crayfish, which he worked into a savory dish. Napoleon was pleased with the result, and considered the dish lucky since he won the battle. From then on, he would never let the chef leave out the crayfish. My recipe leaves it out!
Photo: Scanned from Nancy Oram's notebook of recipes.
Chicken Marengo Recipe
3-pound frying chicken, cut up
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
5 tablespoons olive oil
1 clove garlic, crushed
1 beef fouillon cube
1/2 cup hot water
1 cup cut up mushrooms
1 can tomato sauce with tomato bits
Coat chicken with mixture of flour, salt and pepper; brown in olive oil in skillet. Add garlic. Dissolve bouillon cube in hot water; add to skillet along with mushrooms and tomato sauce. Cover and simmer 30 to 40 minutes until chicken is tender.
Makes 4 servings.
My recipe doesn't call for onions, which can be sauteed in the olive oil and added to the dish. Also, many Chicken Marengo recipes call for chopped olives to be added.
I love my garlic press! - Every cook needs a garlic press!
The Story of Chicken Marengo
Julia and Jacques - for Ultimate French Cooking
Photos used with permission are credited in individual modules. Every other photo on this lens resides in original form in my personal collection.