Chicken Marengo

Marsha Gardner


For those of you who like is the story behind Chicken Marengo. It takes its name after the Battle of Marengo in 1800 when Napoleon Bonaparte defeated the Austrians. According to tradition, Napoleon demand a quick meal after the battle and his chef was forced to work with a meager amount of ingredients: a chicken, tomatoes, onions, garlic, herbs, olive oil, and crayfish. The chef cut up the chicken, fried it in oil, and made a sauce with rest of the ingredients. Napoleon liked the dish and considered it lucky since he won the battle.

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boneless, skinless chicken breast, cut into bite-sized pieces
1/2 c
all purpose flour
1-2 tsp
tarragon, dried
4 Tbsp
butter, unsalted
4 Tbsp
olive oil, extra virgin
1 large
onion, sliced
8 oz
fresh mushroom, sliced
20 oz
can chopped tomatoes
1 c
chicken broth
1 can(s)
black olive slices
1-2 clove
kosher salt and freshly ground black pepper

Directions Step-By-Step

Cut chicken in bite-sized pieces. Mix 1/2 cup of flour, chicken pieces, tarragon, salt and pepper in a plastic bag to coat.
Brown chicken with 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.
When chicken is done, remove from pan. Add sliced onions and mushrooms to the pan and saute until browned, in 2 tablespoons of butter and 2 tablespoons of olive oil.
Put chicken back in pan. Add 1 cup of chicken broth, a 20 oz can of chopped tomatoes, 1 can of sliced black olives, and 1-2 cloves of garlic.
Bring to a boil, then simmer for 40 minutes.
Serve over penne pasta.

About this Recipe

Course/Dish: Chicken
Regional Style: French