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Poulet Marengo: chicken pieces in a rich tomato sauce topped with parsley
Photo: Arnaud 25, Wikimedia Commons, CC BY-SA 4.0 (cropped)

Chicken Dishes · Recipe No. 1031

Marengo

Marengo made with chicken, butter, olive oil and plain flour. The recipe serves 4; change the portions and units below and the amounts update.

  • Serves 4

Method

  1. Heat butter and oil in an ovenproof dish/pan, add the chicken pieces and cook until they start to colour.

  2. Add the chopped onions and brown, sprinkle with flour and stir in till golden brown.

  3. Add the white wine scraping the residue from the base of the pan as you stir.

  4. Add tomatoes and garlic, a bouquet garny can be added at this stage, season and barely cover with stock.

  5. Cover and simmer for 1 hour.

  6. Meanwhile glaze the pearl onions in a little sugar and butter, keep warm.

  7. Fry the slice onions in a little butter for a couple of minutes and add to the casserole five minutes before the end of cooking.

  8. Garnish with pearl onions and parsley.

Tip: tap a step to tick it off as you cook.

Chef’s notes

  • A dish of chicken or veal named after the battle of Marengo and created by Dunand, Napoleans Chef based on local provisions.
  • This dish can be served garnished with croutons.
  • Serve with a garnish of steamed crayfish and fried eggs as a garnish if you want authenticity!

Shopping list for 4 portions

Meat & poultry

Fruit & veg

Dairy & eggs

Tins, jars & stock

Baking

Oils, vinegars & sauces

Wine & drinks

Fresh herbs

Converted from the Cookeryonline Excel workbook “Marengo”.