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My review
Chicken Marengo
12
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 460Original recipe yields 4 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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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
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Reviews
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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!
8/14/2017
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