Rating: 4 stars 4
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This has long been a favorite. It's thought to have been created by a chef to celebrate Napoleon's victory at Marengo.

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Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a skillet over medium heat. Season chicken with paprika, black pepper, and salt to taste. Cook chicken in hot oil until browned on all sides, 5 to 7 minutes. Transfer chicken to a plate, reserving oil in the skillet.

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  • Drain mushroom liquid into the same skillet; add onion, green bell pepper, and garlic. Cover skillet and cook for 5 minutes. Mix chicken, tomatoes, white wine, 3/4 teaspoon salt, marjoram, and bay leaf into onion mixture; simmer over low heat until chicken is no longer pink in the center, about 40 minutes. Remove bay leaf and garlic.

  • Serve chicken over rice.

Cook's Notes:

If freezing any part of this, use boneless chicken or remove the bones before freezing.

Fresh mushrooms can be used in place of the canned. If using fresh, add 1 chicken bouillon cube.

Nutrition Facts

460 calories; protein 41.1g; carbohydrates 32g; fat 13.4g; cholesterol 113.5mg; sodium 917.6mg. Full Nutrition
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