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

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

Directions

  • 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; 13.4 g total fat; 113 mg cholesterol; 918 mg sodium. 32 g carbohydrates; 41.1 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
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 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?) Read More
(2)

Most helpful critical review

Rating: 3 stars
12/05/2017
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 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! Read More
(1)
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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 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?) Read More
(2)
Rating: 4 stars
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 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?) Read More
(2)
Rating: 3 stars
12/05/2017
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 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! Read More
(1)
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Rating: 4 stars
08/15/2017
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 Read More
Rating: 5 stars
11/27/2017
I didn't have any canned mushrooms and used black olives instead. It was still delicious! Read More