There are many versions of this classic chicken stew nowadays. It's thought to have been created by a chef to celebrate Napoleon's victory at Marengo. My version, which doesn't claim to be the original, is a favourite in our house and that's good enough for me! Serve with rice.
Chicken Marengo Haiku: "Made as directed, but didn't use bone, skin chick. I'm that kind of chick." I followed the recipe as written, but used BSCB. It surprised me how much we all liked it, although my youngest girlies didn't like the mushrooms nor the tomatoes, but since it called for whole canned tomatoes, they were simple to avoid. Sauce was a bit on the watery side, but serving over rice allowed by maximum absorption. (Wow, why was that word so hard to spell?) - 15 Dec 2015 (Review from Allrecipes US | Canada)
The original recipe found in "The Joy of Cooking" is much better. Sliced onions are browned in Olive Oil ( 1/2 cup), then removed. The chicken is then browned in the flavored oil. Chicken broth, Italian tomatoes, wine, parsley, 2-3 chopped garlic, thyme, bay leaf is added and chicken simmered for 45 min- to an hour. Chicken removed to a baking dish. The liquid is simmered and reduced for 10 min. Then, sliced fresh mushrooms and pearl onions are sauteed in 1/4 cup of real butter and fresh lemon juice. This is poured over the chicken, along with the reduced liquid, a drained can of sliced black olives and finally a jigger (or 2 !) of brandy is poured over all. Heat in over for about 30 min. Serve with white rice and crusty french bread. Ooooo-lah-lah ! - 05 Dec 2017 (Review from Allrecipes US | Canada)
I didn't have any canned mushrooms and used black olives instead. It was still delicious! - 26 Nov 2017 (Review from Allrecipes US | Canada)