CHICKEN Napoleon-Style or Marengo-Style, Napoleon Bonaparte’s favorite chicken, “Poulet à la Marengo” created on the evening of the Battle of Marengo (June 14, 1800) by his personal chef Dunand.
It is said that, not having refined ingredients available, Dunand improvised with what he found in nearby villages.
Napoleon loved roasted or fricassee chicken, simple and quick, perfect for someone like him who spent days on military campaigns without time to waste and couldn’t stand heavy sauces.
And since these days there is nothing else being talked about than Napoleon’s jewels theft at the Louvre, exactly 3 days ago, I thought of preparing one of his favorite dishes: the chicken Napoleon-style.
It is a “refined” dish of French cuisine, chicken cooked in a pan with mushrooms, shrimp or crayfish, and fried egg. Compared to Italian cuisine, there is much to say, but I decided to try it without the stress of an imperial chef!
The recipe for chicken à la Marengo is very simple, brown the chicken with garlic and onion, then cook the mushrooms and crayfish (well, mine are sea shrimp), plate and serve with a fried egg and bread croutons.
Join me in the kitchen today for chicken Napoleon-style.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 chicken
- 2 cloves garlic
- 4 peeled tomatoes
- Half white onion (optional)
- 1 glass white wine (omit for keto)
- 1 glass meat broth (or vegetable, omit for keto)
- 6 shrimp (or crayfish)
- 2 eggs
- salt
- pepper
- parsley
- 7 oz champignon mushrooms
- bread croutons (not for keto)
Steps
The recipe is adaptable to a keto diet, just eliminate the wine and broth, replace it with water, avoid the tomatoes, and therefore do not eat the sauce, use onion and garlic only for flavoring and replace the oil with ghee butter, which is much better.
Cut the chicken into pieces and brown in a large pan, I used clarified butter, then add the wine and let it evaporate.
In a pan, cook the chopped onion and garlic, add the mushrooms with shelled shrimp and cook for a few minutes.
Combine the mushrooms with the chicken, add the tomatoes and cook everything together for about 35–40 minutes, until the chicken is tender and the sauce is thick.
Separately, if you wish, fry the egg and toast the bread croutons.
Serve the chicken with its mushroom sauce, garnishing with fresh parsley, croutons, and (optionally) the fried egg on top.
CHICKEN Napoleon-Style or Marengo-Style
Extra tips
Replace shrimp with crayfish.
Add a pinch of herbs for extra aroma.
Serve with a simple side of sautéed vegetables to complete the meal without overloading.
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FAQ CHICKEN Napoleon-Style or Marengo-Style
What is chicken Napoleon-style?
It is a historical French dish, also called “Poulet à la Marengo”, created by Napoleon’s chef after the Battle of Marengo, made with chicken, mushrooms, shrimp, and fried egg.
What are the main ingredients of chicken Marengo-style?
Chicken, mushrooms, shrimp or crayfish, fried egg, garlic, onion, and herbs.
How to make chicken Napoleon-style quicker to prepare?
Everything can be cooked in a pan in a few minutes, using fresh or frozen ingredients and reducing the number of elaborate sauces.
