This chicken Marengo recipe is not only comforting and delicious but it can be on your table in a little over an hour. The addition of wine makes this chicken dish standout.
The history of this dish
My mom used to make this delicious recipe. I always thought it was her own creation. Little did I know that it was Napoleon Bonaparte’s chef who, after scrounging in a village for whatever ingredients he could get his hands on, came up with this recipe.
I’m pretty sure this isn’t the original recipe because rumor has it there were crayfish and eggs in that first iteration. The chef later perfected the recipe by adding mushrooms instead of the the crayfish. He also added wine.
It is said that this dish was named such because it was first eaten by Napoleon after the Battle of Marengo. He liked the dish so much that he requested it be served after every battle.
Notice I said, “requested”. I’m sure Napoleon asked most politely.
During my research, I also learned that everything I just told you might be a myth; that perhaps a random chef in a restaurant somewhere made this to honor Napoleon’s victory. We will probably never know.
I think I’ll go back to believe my mom made it up!
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- Use a heavy large Dutch oven as I feel it cooks more even than a metal stock pot.
- Try to buy organic chicken as it’s tastier and antibiotic and hormone free.
- Remember that the current practice is NOT to wash your chicken before cooking. What I do is open the package and dry the chicken with a paper towel to get the moisture off.
- Brown the chicken in two phases because it’s a lot of chicken and you won’t be able to fit it all in the pan at once. Don’t sauté the chicken more than 8 minutes total.
- While you are sautéing the chicken, chop the vegetables to save time.
- Use a dry white wine like a Sauvignon Blanc, not a sweet one like Cabernet.
- Use diced tomatoes instead of crushed as it makes for a hearty chunky dish.
- I prefer to use red bell peppers, Vidalia onion and portobello mushrooms but you can use what you have on hand.
How to make this chicken Marengo
Get a Dutch oven or stockpot.
Take out the chicken legs and thighs and add flour in a shallow bowl.
Dredge each piece of chicken in the flour and set aside. Heat your pan on medium. (A)
Gather the red bell pepper, onion and sliced mushrooms. (B)
Add a few tablespoons of olive oil in the pan and once that heats up, add as many pieces of chicken that will fit. Brown the chicken for 8 minutes tops.
You may have to do this in two batches. Set aside. (C)
As the chicken is browning, cut the red bell peppers and onions in chunks. (D)
In the same pan that you browned the chicken, add red bell pepper and onion and sauté for 6 minutes. Add mushrooms, garlic and salt and sauté for 4 minutes. (E)
Gather the herbs, diced tomatoes and white wine. (F)
Add wine, tarragon and parsley (G) and mix together. (H)
Cook for 2 minutes.
Add chicken to the pan (I) along with the diced tomatoes. (J)
Bring almost to a boil, then lower the heat to a simmer and cook it for 50 – 55 minutes, depending on the size of your chicken pieces.
See how luscious it looks with all the ingredients melded together?
When I was growing up, we had this chicken Marengo recipe on mashed potatoes. I choose to serve it on pasta.
Time to dig in. Christopher is one happy dude right now.
Let’s cut into it.
Yum. Just like mom used to make. And maybe just like Napoleon used to eat! 🙂
I hope you enjoyed this chicken marengo recipe.
Other much loved chicken dishes
And as always, may all your dishes be delish!
If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
- 2 tablespoons olive oil
- 5 chicken legs
- 4 chicken thighs
- 1/4 cup flour
- 1 onion large, chopped
- 1 red bell peppers large, chopped
- 10 ounces portobello mushrooms sliced
- 3 cloves garlic minced
- 3/4 cup dry white wine
- 56 ounces diced tomatoes 2 cans
- 1 1/2 teaspoons salt
- 2 teaspoons tarragon dried
- 1 teaspoon parsley dried
- Heat a large dutch oven or stock pot on medium heat and add olive oil
- While Dutch oven and oil is heating up, put flour in shallow dish, dredge chicken in flour and place in pan. Brown legs first for 8 minutes, then remove legs and add floured boneless thighs and brown for 8 minutes. Remove from pan and put on a plate, set aside
- Add onion, bell pepper and sauté for 6 minutes
- Add mushrooms and garlic and sauté for another 4 minutes
- Add wine and cook for 2 minutes
- Add diced tomatoes, all the chicken, salt, tarragon and parsley
- Let it come to almost a boil and then lower heat to a simmer and cook for 50 minutes
- Plate with some pasta and a salad
- Use a heavy large dutch oven as I feel it cooks more even than a metal stock pot
- Try to buy organic chicken as it’s tastier and antibiotic and hormone free
- While you are sautéing the chicken, gather the rest of the ingredients
- Use a dry white wine like a Sauvignon Blanc, not a sweet one like Cabernet
- Dredge chicken pieces in just flour
- Brown chicken in two phases. Start with legs as they take longer (8 minutes), then the boneless thighs (5 minutes)
- Chop the vegetables while you are browning the chicken to save time