Chicken Marengo is a great classic of cuisine, a historical dish that wins over with its rich and enveloping flavor.
It is said that it was born in a hurry on the battlefield, when Napoleon’s cook prepared it for the emperor after the victory in the historic Battle of Marengo.
If you’re looking for a simple yet impressive recipe for a special dinner, you’re in the right place.
This version of Chicken Marengo will guide you step by step in creating a perfect main course, with genuine ingredients like tomatoes, mushrooms, and, of course, tender and flavorful chicken.
Get cooking and discover why this recipe continues to be one of the most loved and sought after.
- Difficulty: Medium
- Cost: Very economical
- Preparation time: 25 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 465.31 (Kcal)
- Carbohydrates 44.47 (g) of which sugars 7.48 (g)
- Proteins 20.87 (g)
- Fat 23.32 (g) of which saturated 7.79 (g)of which unsaturated 6.44 (g)
- Fibers 4.82 (g)
- Sodium 607.06 (mg)
Indicative values for a portion of 520 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 chicken (about 4.5 lbs)
- 500 g Roma tomatoes
- 150 g champignon mushrooms (Pre-cleaned)
- 6 eggs
- 12 shrimp tails
- as needed all-purpose flour
- 1 clove garlic
- Half lemon (To squeeze)
- 4 slices bread
- 2 tbsp butter
- 1 bunch parsley (Chopped)
- Half cup dry white wine
- 3.5 oz extra virgin olive oil
- 1 pinch salt
Tools
- 1 Casserole Lagostina
- 2 Pans Lagostina copper
Steps
Cutting and Flour Coating the Chicken:
First, cut the chicken into pieces and coat them lightly with flour, shaking off the excess.
This step will help create a golden crust during browning.
Preparing the Ingredients:
Clean and cut the tomatoes into cubes (or halves if they are small) and slice the mushrooms.
For the shrimp, remove the shell and head with your hands: the process is very simple and quick.
Browning and Deglazing:
In a large casserole, heat a generous amount of extra virgin olive oil and a pat of butter.
Brown the chicken pieces on all sides until they are well-browned.
Remove them from the pot and set them aside.
In the same cooking base, add the finely chopped garlic.
Deglaze immediately with white wine, gently scraping the bottom with a wooden spoon to gather all the flavors from the browning.
Slow Cooking:
As soon as the wine’s alcohol has evaporated, put the chicken pieces back in the casserole.
Add the tomatoes and mushrooms.
If necessary, add a bit of chicken broth to ensure enough cooking liquid.
Cover with a lid and let cook on low heat for about 50-55 minutes, or until the chicken meat is tender and easily falls off the bone.
Cooking the Eggs and Shrimp:
While the chicken is cooking, in a separate pan, quickly sauté the shrimp with a pat of butter until they turn pink.
In another small pan, fry the eggs sunny side up with a drizzle of extra virgin olive oil, one for each diner.
Rest and Plating:
When the chicken is cooked, turn off the heat and let everything rest with the lid on for about ten minutes.
This crucial step allows the meat’s juices to redistribute, making it even more flavorful.
Plate each portion with chicken pieces, mushroom and tomato sauce, two or three shrimp, and a sunny side up egg.
Tasting:
Serve the dish with a slice of toasted country bread, perfect for soaking up the delicious sauce.
Enjoy your meal!
Storage, Tips, and Variations
Storage:
Chicken Marengo can be stored in the refrigerator for 1-2 days in an airtight container.
If you store it, I recommend reheating it gently in a pan with a bit of water or broth.
You can also freeze it, but in that case, I suggest freezing only the sauce with the chicken, without eggs and shrimp.
Tips:
For a more flavorful sauce, you can add a pinch of marjoram or dried oregano during cooking.
The choice of using fresh Roma tomatoes or tomato purée depends on the season, but both work well.
If using purée, ensure it is of good quality.
For the bread, try toasting it on a grill or in the oven to make it even crunchier and perfect for soaking up the sauce.
Variations:
Meat Variation: Instead of chicken, you can use rabbit.
The flavor will be just as rich and the cooking time similar.
Fish Variation: For a more pronounced sea flavor, you can replace the shrimp tails with crayfish or langoustines.
Vegetarian Variation: For a meatless version, you can use mixed mushrooms (porcini, oyster) and cannellini beans instead of chicken and shrimp.
FAQ (Questions and Answers)
FAQ: Frequent questions about Chicken Marengo
Can I use other types of meat instead of chicken?
Sure.
The original recipe is made with chicken, but you can use rabbit.
Even cuts like thighs or drumsticks are perfect as they remain juicy during long cooking.
If I don’t have white wine, can I substitute it?
Yes, alternatively you can use some vegetable broth or, if you prefer, a small amount of brandy or cognac for deglazing.
Are the eggs and shrimp mandatory?
No, they are not mandatory but are the distinctive feature of Napoleon’s original recipe.
You can choose to omit them or replace them with other ingredients like peas or carrots to enrich the dish.
How do I know when the chicken is perfectly cooked?
The chicken is ready when the meat is very tender and easily falls off the bone.
When pierced with a fork, you should not feel resistance.
If the sauce dries too much, add a bit of hot water or broth to keep it moist.
