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)
I followed the recipe as directed but removed the skin and fat. I like it. Thought it was going to be chicken cacciatore in flavour but it wasn't. Very nice - 14 Aug 2017 (Review from Allrecipes US | Canada)