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My review
Chicken Marengo
Joan Wagner Teller
"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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Ingredients
1 h servings 460 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
- 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.
Footnotes
- 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
Per Serving: 460 calories; 13.4 g fat; 32 g carbohydrates; 41.1 g protein; 113 mg cholesterol; 918 mg sodium. Full nutrition
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Reviews
Read all reviews 4Most helpful
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Newest
12/15/2015
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, alt...
12/5/2017
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 bro...
11/27/2017
I didn't have any canned mushrooms and used black olives instead. It was still delicious!