Chicken Marengo
Chicken Marengo is one of my favorite chicken dishes. It’s easy to make and tastes really good.
Ingredients
6-8 pounds chicken parts
1 thinly sliced onion
1/2 cup olive oil
1/2 cup dry white wine
2 crushed garlic cloves
1/2 teaspoon thyme
1 bay leaf
Sprigs of parsley
1 cup chicken stock
2 cups Italian-style tomatoes
1/4 cup butter
Juice of 1 lemon
1 cup pitted black olives
1. Saute onions in olive oil until delicately colored. Remove onions from pan.
2. Add the chicken pieces to the pan and brown on all sides.
3. Add the wine, garlic, thyme, bay leaf, parsley, chicken stock and tomatoes. Make sure to deglaze and remove the brown bits from the bottom of the pan. Cover the pan and simmer until chicken is tender.
4. Add butter and olives. Add lemon juice to taste. Let it simmer until slightly reduced (about 5 minutes). Remove bay leaf. Return the onions to the pan.
5. Serve this dish with cooked rice.
***
This recipe was adapted from the Joy of Cooking, 75th Anniversary edition. The notes in the book state that this dish was served to Napoleon after his victory at Marengo. Composed of findings from the countryside, the dish was then prepared after every battle.
I’ve cooked this recipe with less chicken than specified, without adjusting the rest of the ingredients. Since no salt is used, it never gets too salty. The original recipe called for some brandy and a couple of extra steps of removing the meat, and reheating the dish in the oven. If you’d like the original recipe, let me know.
This is a great buffet dish, which tastes great after a day’s refrigeration.
Tags: chicken dish, chicken marengo, chicken recipe, cooking, recipes, housekeeping, homemaking
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