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- Meat and poultry
- Cuts of chicken
- Chicken leg
There are many versions of this classic chicken stew nowadays. It's thought to have been created by a chef to celebrate Napoleon's victory at Marengo. My version, which doesn't claim to be the original, is a favourite in our house and that's good enough for me! Serve with rice.
12 people made this
- 1 tablespoon olive oil
- 900g chicken legs, or drumsticks and thighs
- 1/2 teaspoon paprika
- 1/4 teaspoon freshly ground black pepper
- salt to taste
- ½ tin sliced mushrooms or 150g fresh mushrooms sliced
- 1 onion, sliced
- 1 green pepper, cut into strips
- 1 clove garlic, peeled
- 1 (400g) tin peeled tomatoes
- 235ml dry white wine
- 3/4 teaspoon salt, or more to taste
- 1/4 teaspoon dried marjoram
- 1 bay leaf
MethodPrep:15min ›Cook:45min ›Ready in:1hr
- Heat oil in a pan over medium heat. Season chicken with paprika, black pepper and salt. Cook chicken in hot oil until browned on all sides, 5 to 7 minutes. Transfer chicken to a plate, reserving any oil in the pan.
- Add mushrooms, onion, green pepper and garlic into the same pan. Cover pan and cook for 5 minutes. Add chicken, tomatoes, white wine, 3/4 teaspoon salt, marjoram and bay leaf to the pan; simmer over low heat until chicken is no longer pink in the centre, about 40 minutes. Remove bay leaf and garlic before serving.
Reviews & ratingsAverage global rating:(4)
Reviews in English (4)
Chicken Marengo Haiku: "Made as directed, but didn't use bone, skin chick. I'm that kind of chick." I followed the recipe as written, but used BSCB. It surprised me how much we all liked it, although my youngest girlies didn't like the mushrooms nor the tomatoes, but since it called for whole canned tomatoes, they were simple to avoid. Sauce was a bit on the watery side, but serving over rice allowed by maximum absorption. (Wow, why was that word so hard to spell?)-15 Dec 2015
The original recipe found in "The Joy of Cooking" is much better. Sliced onions are browned in Olive Oil ( 1/2 cup), then removed. The chicken is then browned in the flavored oil. Chicken broth, Italian tomatoes, wine, parsley, 2-3 chopped garlic, thyme, bay leaf is added and chicken simmered for 45 min- to an hour. Chicken removed to a baking dish. The liquid is simmered and reduced for 10 min. Then, sliced fresh mushrooms and pearl onions are sauteed in 1/4 cup of real butter and fresh lemon juice. This is poured over the chicken, along with the reduced liquid, a drained can of sliced black olives and finally a jigger (or 2 !) of brandy is poured over all. Heat in over for about 30 min. Serve with white rice and crusty french bread. Ooooo-lah-lah !-05 Dec 2017
2 tablespoons oil
2 tablespoons butter
4 pieces chicken, legs, thighs, etc
1/4 cup all-purpose flour
1 1/4 cup dry white wine
1 1/4 cup chicken stock
2 ounces sliced fresh mushrooms
1 can (15 oz size) diced tomatoes, undrained
1 clove garlic, crushed
1 bouquet garni
1 teaspoon salt
black pepper, to taste
Combine the oil and butter in a skillet over medium-high heat. When hot, add the chicken and cook, turning the chicken frequently, until browned on all sides. Remove the chicken from the skillet and set aside.
Whisk the flour into the oil mixture and stir until smooth and the roux begins to brown a little.
While whisking, slowly add the wine and chicken stock, stirring constantly until the mixture comes to a boil. Let the sauce simmer until thickened.
Add the mushrooms, tomatoes, garlic, bouquet garni, salt, and pepper. Mix well then add the chicken pieces back to the skillet. Reduce the heat to a simmer and let cook for 20 minutes.
Remove the bouquet garni and adjust the seasoning as needed. Serve immediately.
My grandfather would have been 101 years old this week. This is his recipe, but this is my comfort food.
The smell and taste of chicken marengo immediately transports me to my grandparents table, the table where I spent most holidays and countless other evenings growing up. We always had dinner at that table, and I was usually tasked with setting the table, work that I relished. I still blame my obsession with cutlery and glassware on that table.
A visit to my grandparent’s house followed a predictable and comforting series of events. Pawpaw would meet us at the door, give each of us a big hug, and say ‘I’m real glad to see you baby’ in his old, booming Southern voice. Mamaw was waiting for us on the sofa, nursing a glass of red wine. The house would be filled with the rich, savory smells of whatever my grandfather had prepared for us. This was my home away from my house.
My grandfather took up cooking after he retired. I think cooking became his creative outlet. Making food was a scientific and artistic challenge that he could share with other people. At least that’s my take on it as I reflect back. Pawpaw was already retired by the time I was born, so I only knew him as someone who enjoyed being in the kitchen and pouring over cookbooks. He loved to eat, and he grew to love cooking for people.
Food is how our family shows love. My family gets excited about the next two meals of the day while eating breakfast. Food is conversation and fuel and community and joy and love. If you understand this, then you are my people.
I learned to cook after he passed away. I wish I’d been interested in the process before. I wish I’d sat down with him and asked him questions about his favorite recipes and meals. My saving grace is that he was as meticulous as he was passionate. He typed out his recipes on his typewriter, noting the date a dish was made and the changes he may have made to it each time. As I cook from a copy of his recipe page titled Chicken Marengo, I feel a little like he’s teaching me to cook one of my favorites.
Pawpaw relied on a couple of go-to recipes as our ‘welcome meal’ each time we came to visit, and they were all hearty and warming. The Julia Child’s inspired Chicken marengo recipe was one of them.
Chicken marengo is a hearty, but bright, simmered dish, full of mushrooms, tomatoes, garlic and white wine. I deviate a little from my grandfather’s rendition by browning the chicken, switching out the pearl onions for white onion, and trading white button mushrooms for more flavorful cremini mushrooms. The result is the same fragrant and saucy one pot chicken dish that’s perfect ‘served with steamed rice, green beans or broccoli, and a light red wine’, just like Pawpaw’s notes say.
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Easy chicken Marengo recipe - Recipes
Julia Child’s Napoleon’s Chicken Recently, a cooking channel featured Julia’s popular napoleon’s chicken recipe. She related the fable of the Chicken Marengo recipe’s origin as created by Napoleon’s chef from the ingredients he had with him when they were at the battle of Marengo. Since it was the Italian countryside where he was trying to [&hellip]
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Chicken Marengo is an easy French dish of chicken, tomatoes, mushrooms and garlic that slowly simmers in the oven, giving the chicken a perfect tender finish!
I love an easy meal that you put together and then pop in the oven to cook while you put your feet up for a bit or get some other chores underway. You have to give a recipe like Chicken Marengo just a little bit of forethought as it does take an hour to cook but those are some of my favorites. Into the kitchen you go right off the bat from getting home, then time for relaxing as it slowly cooks and fills the house with delicious aromas. This is a perfect winter or fall meal and one my whole family fell in love with. The leftovers the next day might have been even better!
We used fresh tomatoes that we had canned but you can use store-bought, just get a great tomato like a San Marzano and blend it slightly to leave it just a little chunky.
The dish has some history to it and is tied to Napoleon, as historians believe, according to Wikipedia, it was served after Napoleon defeated the Austrian army in the Battle of Marengo. As many dishes do, this has been transformed over the years and at one time was served with an egg and crayfish on top. With its’ first origins the recipe didn’t include tomatoes either. Yet the dish of today is a wonderfully balanced combination of tomatoes and chicken along with onion, garlic, and mushrooms. They are flavors that fit perfectly together.
The chicken slowly cooks in the sauce leaving it tender and juicy. It still holds is shape unlike slow cooking for a lot longer. The sauce is simple yet delicious!
Serve this on its’ own, over mashed potatoes or rice. A simple veggie or salad for accompaniment is all you need.
- 1 broiler-fryer chicken, cut in serving pieces
- 1½ teaspoons salt, divided (optional)
- ½ teaspoon paprika
- 1 teaspoon chopped shallot or 2 tablespoons chopped onion
- 1 clove garlic, chopped
- ½ pound mushrooms, sliced
- 3 large ripe tomatoes, chopped
Time to completion:
60 - 70 minutes
This easy chicken recipe makes 6 servings.
Preheat oven to 350 degrees. Sprinkle chicken with ½ teaspoon of salt and paprika. Place chicken, skin side up, in baking pan. Broil 3 inches from heat 5 minutes or until browned. Add shallots and or onions, garlic, mushrooms, tomatoes and remaining teaspoon salt.
Cover or tent with foil bake in preheated oven for 50-60 minutes or until chicken is tender. Makes 4 servings.
Chicken marengo recipe joy of cooking
In this magnificent new cookbook, illustrated with full color throughout, Julia Child give us her magnum opus the distillation of a lifetime of cooking. And she has an important message for Americans today. . .
to the health-conscious: make a habit of good home cooking so that you know you are working with the best and freshest ingredients and you can be in control of what goes into every dish
?to the new generation of cooks who have not grown up in the old traditions: learn the basics and understand what you are doing so cooking can be easier, faster, and more enjoyable
?to the more experienced cook: have fun improvising and creating your own versions of traditional dishes
and to all of us: above all, enjoy the pleasures of the table.
In this spirit, Julia has conceived her most creative and instructive cookbook, blending classic techniques with free-style American cooking and with added emphasis on lightness, freshness, and simpler preparations. Breaking with conventional organization, she structures the chapters (from Soups to Cakes & Cookies) around master recipes, giving all the reassuring details that she is so good at and grouping the recipes according to method these are followed?in shorthand form?by innumerable variations that are easily made once the basics are understood.
For example, make her simple but impeccably prepared saute of chicken, and before long youre easily whipping up Chicken with Mushrooms and Cream, Chicken Provencale, Chicken Piperade, or Chicken Marengo. Or master her perfect broiled butterflied chicken, and next time DeviledRabbit or Split Cornish Game Hens Broiled with Cheese will be on your menu.
In all, there are more than 800 recipes, including the variations?from a treasure trove of poultry and fish recipes and a vast array of fresh vegetables prepared in new ways to bread doughs (that can be turned into pizzas and calzones and hamburger buns) and delicious indulgences, such as Caramel Apple Mountain or a Queen of Sheba Chocolate Almond Cake with Chocolate Leaves. And if you want to know how a finished dish should look or how to angle your knife or to fashion a pretty rosette on that cake, there are more than 600 color photographs to entice and instruct you along the way.
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Chicken Marengo: Napoleon's Favorite Dish
This much we know: In 1800, Napoleon Bonaparte's army marched across the Alps into what is now northwestern Italy, in pursuit of the Austrian army. What followed was the Battle of Marengo, and Napoleon won a decisive victory.
As legend has it (not that we believe a word of it, but it's a good story), Napoleon's chef is said to have accompanied his boss on this campaign, supposedly riding a mule. We don't know if mules were considered first-class transportation back then. Maybe everyone else was on foot. Nevertheless, it does not exactly reek of dignity.
In any event, goes the legend, after the battle, Napoleon was famished and wanted dinner. The chef managed to scrounge up a chicken, some tomatoes and a few other ingredients from the countryside, and Chicken Marengo was born. Bonaparte liked it so much that it became his lucky dish. Or so they say.
The dish traditionally includes black olives, but we've specified kalamata olives, as they're our favorite. You can also use Nicoise olives, or really any black or purple olive from the Mediterranean. We'd stay away from the common Mission olive (i.e. come in cans at the grocery store) as they just don't have the same flavor.
Also note that we are specifying breast filets, which are about half the size of a full-sized chicken breast. If your butcher only has whole breasts, ask them to filet them for you. They'll probably be glad for something to do. You can even tell them the Napoleon story.
- 1 whole chicken cut into pieces
- all-purpose flour
- 1/4 cup (60 ml) extra virgin olive oil
- 1 cup chopped yellow onion
- 1 ½ cups sliced fresh buttom mushrooms
- 2 teaspoons chopped fresh Italian flat leaf parsley
- 1 clove garlic, peeled and finely minced
- pinch of dried thyme
- 1/2 cup Prosciutto, diced
- 14 oz (420 ml) can whole tomatoes,cut into pieces
- 1 cup (250 ml) dry white wine
- 1 tablespoon brandy
- 1 tablespoon tomato paste
- 1 tablespoon all-purpose flour
- kosher salt and freshly ground black pepper
Pat chicken pieces dry with paper towel. Season with kosher salt and black pepper. Dredge seasoned chicken pieces lightly in all-purpose flour.
In a large nonstick skillet, heat olive oil over medium-high heat. Add seasoned chicken breasts and sauté until golden brown, turning frequently. Remove browned chicken from the skillet and transfer to plate. Cover with aluminum foil to keep warm.
Using the same skillet, cook, stirring, onions, mushrooms and minced parsley.(add more olive oil as needed) Cook until mushrooms are tender, seasoned with salt and black pepper during cooking process. Stir in minced garlic and cook for a further 1 minute. Stir in the thyme, oregano, and Prosciutto cook for additional 1 minute. Stir in tomatoes, dry white wine, brandy, tomato paste, and 1 tablespoon all-purpose flour. Mix well, then reduce heat to medium and simmer for a further 10 minutes.
Return chicken to the skillet. Cover pan and cook for 30 minutes or until chicken is are tender.
Remove cooked chicken from the pan. Transfer to serving platter. Pour sauce over. Serve immediately.