Easy chicken Marengo

Easy chicken Marengo


2 people made this

About this recipe: 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.

Joan Wagner

Serves: 4 

  • 1 tablespoon olive oil
  • 900g chicken legs, or drumsticks and thighs
  • 1/2 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper
  • salt to taste
  • ½ tin sliced mushrooms or 150g fresh mushrooms sliced
  • 1 onion, sliced
  • 1 green pepper, cut into strips
  • 1 clove garlic, peeled
  • 1 (400g) tin peeled tomatoes
  • 235ml dry white wine
  • 3/4 teaspoon salt, or more to taste
  • 1/4 teaspoon dried marjoram
  • 1 bay leaf

Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

  1. Heat oil in a pan over medium heat. Season chicken with paprika, black pepper and salt. Cook chicken in hot oil until browned on all sides, 5 to 7 minutes. Transfer chicken to a plate, reserving any oil in the pan.
  2. Add mushrooms, onion, green pepper and garlic into the same pan. Cover pan and cook for 5 minutes. Add chicken, tomatoes, white wine, 3/4 teaspoon salt, marjoram and bay leaf to the pan; simmer over low heat until chicken is no longer pink in the centre, about 40 minutes. Remove bay leaf and garlic before serving.

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