Chicken Marengo: A Classic French Dish, Napoleon’s Favorite Chicken? | Chef Jean-Pierre

By Chef Jean-Pierre · 90 min

Ingredients

Instructions

1. In a large skillet over medium-high heat, sauté the diced onion in a little olive oil until translucent and slightly golden. Add the sliced mushrooms, season with salt and pepper, and cook until they release most of their moisture and begin to brown.
2. Dredge the chicken pieces in seasoned flour. In a separate skillet, sear them over medium-high heat until golden brown on both sides, then set aside.
3. In the vegetable skillet, add the garlic and cook until fragrant. Stir in the thyme and deglaze with the white wine. Let it reduce completely until it loses its sharp acidity; taste with a spoon and keep reducing if it still bites.
4. Once the wine has fully reduced, stir in the chopped tomatoes, chicken stock and bay leaf.
5. Nestle the chicken into the sauce. Cover, reduce to very low heat and simmer gently until the internal temperature reaches 165°F, about 35 to 40 minutes. Remove the breast pieces earlier if they cook faster.
6. Near the end, uncover and let the sauce reduce slightly. If it is not thick enough, stir in a teaspoon of cornstarch mixed with water. Stir in the lemon zest and chopped parsley, and add olives if using.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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