Chicken Marengo original recipe and improvisations to revisit the classic of French cuisine
Want to taste the famous Marengo chicken? Easy to prepare, the original recipe is based on simplicity. A successful improvisation, the food is now very interesting thanks to the many variations in cookbooks. A great classic of French cuisine taking root in the Napoleonic era, Marengo chicken allows many experiments. To deglaze it with dry white wine or to accompany it with rice, to each its improvisation! Read on and discover our selection of ideas and recipes that will whet your appetite!
Chicken Marengo history
Have you heard about the favorite dish of the First Consul Bonaparte? No, it is not a pretentious dish, but quite the opposite! Chicken Marengo has seduced the palace of Napoleon by satisfying the hunger of the General. It was the victory of the French over the Austrians in Marengo on June 4, 1800 which marked the creation of the dish. The original Marengo chicken recipe was created on the night of the battle by Napoleon’s cook. Cook Dunant sent his clerks looking for produce on the farms nearby. They brought him a chicken, eggs, crayfish, vegetables, herbs, garlic and olive oil. From this, the chef has invented a new quick and easy dish recipe that Bonaparte appreciated. From then on, it is called Chicken Marengo.
Easy Marengo chicken recipe and interpretations for all tastes
Preparation time: 15 minutes; Cooking time: 1h 15
Ingredients for 4 persons :
4 chicken breasts
1 bouquet garni
3 cloves of peeled garlic
120 g of Paris mushrooms
2 tablespoons tomato paste
15 cl of white wine
In a Dutch oven, fry the chicken breasts in a bottom of olive oil. Once the meat is golden brown, add the finely chopped onion and continue cooking for 5 minutes over high heat. Add the tomato paste, the white wine, the peeled and chopped tomatoes, the clove garlic and the bouquet garni. Season with salt and pepper and cook for about 15 minutes. To dilute the sauce a little, add 200ml of water or a little more white wine according to your taste.
Then clean and mince the mushrooms. Then sauté them for 5 minutes and add them to the casserole. Mix everything and cook for 10 minutes. Serve with pasta or sprinkled with small croutons of bread.
Chicken fricassee Marengo to revisit the classic recipe
Preparation time: 20 minutes; Cooking time: 1hr 15 minutes
This is a superb Marengo chicken recipe that fits marvelously well to the most refined tastes. According to personal desires, you can serve the chicken by accompanying a bowl of rice or on a couch of vegetables or pasta. An exquisite and tasty recipe to prepare for a family lunch at the end of the week!
1.5 kg boneless chicken (preferably white)
2 tablespoons tomato puree
100 g mushrooms of Paris
1 cc poultry stock
200 ml dry white wine
3 tablespoons olive oil
1 tablespoon of starch
Seasoning (salt, pepper, thyme, garlic)
Cut the chicken into pieces. Bet on chicken breasts to save time and balance flavors. Brown the pieces of chicken in a casserole with warm oil.
Add the chopped onion, the chopped tomatoes and season according to your preference. Prepare the mushrooms by cleaning and eminating. Heat the oil in a pan, add the other onion, peeled and chopped. Add the mushrooms and pour the tomato puree and the meat extract. Then deglaze with the dry white wine. Simmer the mixture for 30 minutes over low heat.
In the meantime, cook rice or pasta to accompany the Marengo chicken. Check the desired consistency of the dish. To bind the sauce, add a tablespoon of cornstarch. Sauté the chicken in the sauce and stir in the olives. Let everything simmer on low heat. Dress on a plate, serve warm with the favorite topping and savor!
Chicken Marengo sautéed express and super easy
Ingredients for 4 persons)
1 glass of white wine
Flame the cognac chicken pieces until golden. Lightly flour chicken pieces and add a glass of white wine, as well as peeled and chopped tomatoes. Simmer on low heat.
Marengo chicken with crayfish
Ingredients for 6 people
1 free-range chicken of 2 kg
6 ripe tomatoes
6 anchovy fillets
5 to 6 cloves of garlic
1 glass of dry white wine
6 tablespoons olive oil
1 bouquet garni
1 pinch of sugar
To peel tomatoes with greater ease, simply dip them in a pot of boiling water for a few seconds. Cut the pulp into small cubes. Peel and finely chop the shallots and carrot. Cut the raw chicken into 6 pieces. Fry the chicken in a casserole in 3 tablespoons of hot olive oil. Once the chicken is golden, remove from heat and discard excess fat. Put the casserole on the fire with the shallots and carrot. Let brown a few moments. Pour the white wine and reduce it over high heat for a few minutes.
Add the chopped tomatoes and the returned chicken pieces. Wet at the water level. Salt and pepper. Add the pinch of sugar and the bouquet garni. Bring to a boil. Cook for 30 to 35 minutes over low heat. Once the crayfish is cooked, keep them warm with the chicken pieces. To make a sauce , pass the cooking juices in a saucepan. Add the mashed garlic and anchovies. Out of the heat, whisk this sauce with 30 grams of hazelnut butter. Use the sauce to coat chicken pieces. Serve with a Creole rice.
Marengo chicken with crayfish recipe, accompanied by eggs
Your favorite chicken recipe can be presented with mashed potatoes and peas
Marengo chicken recipe simple and express
Napoleon’s favorite dish is served with rice and other vegetables
Marengo chicken with olives and mushrooms
Fresh parsley is a great idea to complement your dish
Idea of original presentation of Marengo chicken
Marengo chicken and fried eggs go hand in hand!
Chicken in Marengo sauce – a real pleasure for the senses!