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.

    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.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate