Chicken Marengo: A Classic French Dish, Napoleon’s Favorite Chicken? | Chef Jean-Pierre
Recipe Information
Chicken Marengo
Cut a whole chicken into thighs and breasts, removing the skin.
Sauté a whole onion and 8 ounces of mushrooms in a pan.
Season with salt and pepper to taste.
Add 1 tablespoon of garlic and fresh thyme to the pan.
Wait until the mixture is golden brown before proceeding.
Pour in white wine and let it reduce until almost none is left, tasting for acidity.
Once the wine is reduced, add 18-20 ounces of chopped tomatoes, chicken stock, and a bay leaf.
Simmer until the chicken is cooked through and the flavors meld together.
Equipment Needed
Spice Level:
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