Easy chicken Marengo

    (4)
    1 hour

    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.


    4 people made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (4)

    Reviews in English (4)

    by
    1

    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)

    by
    0

    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)

    by
    0

    I didn't have any canned mushrooms and used black olives instead. It was still delicious!  -  26 Nov 2017  (Review from Allrecipes US | Canada)

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