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Chicken Marengo

Chicken Marengo

Chicken Marengo is a rustic French dish said to be created on the battlefield by Napoleon’s personal chef after the victory at Marengo in 1800. Simmered chicken in a tomato-garlic-cognac sauce is paired with mushrooms, a fried egg, and crispy croutons. This flavorful one-pan dish is hearty, satisfying, and steeped in culinary legend.
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Prep Time 15 minutes
Cook Time 45 minutes

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IngredientsMethodVideoNotes

Ingredients
  

  • 4 chicken thighs
  • 1 14 oz can of chopped tomatoes
  • 2 cups chicken stock 400 ml
  • 4 cloves garlic minced
  • ⅓ cup cognac 100 ml / 3.4 fl oz, such as Courvoisier
  • 2 slices white bread crust removed, fried in oil for croutons
  • 1 egg
  • 1 cup shrimp or crawfish optional
  • 1½ cups button or forest mushrooms sliced
  • Salt and pepper to taste
  • ⅔ cup olive oil 150 ml / 5 fl oz
  • Fresh parsley for garnish optional

Instructions
 

Sear the Chicken:

  1. In a large skillet or pot, heat half the olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then sear them skin-side down until browned on both sides (about 4–5 minutes per side). Remove and set aside.

Make the Sauce:

  1. Lower the heat and add the rest of the olive oil to the pan. Sauté the garlic and mushrooms until fragrant and soft, about 3–4 minutes. Pour in the cognac to deglaze the pan, scraping up the flavorful bits at the bottom.

Simmer:

  1. Add the chopped tomatoes and chicken stock. Stir, then return the chicken to the pan. Cover and let simmer on low heat for 30–35 minutes, until the chicken is tender and infused with the sauce.

Add the Optional Seafood:

  1. If using shrimp or crawfish, add them in the final 5–7 minutes of cooking so they remain tender.

Fry the Egg & Croutons:

  1. In a separate pan, fry the slices of bread in a bit of olive oil until golden and crisp. Then fry one egg sunny-side up.

Assemble & Serve:

  1. Plate the chicken with a generous ladle of the tomato-mushroom sauce. Top with the fried egg, place a crouton on the side, and sprinkle with parsley if desired.

Notes

  • Cognac Alternatives:
    If you don’t have cognac on hand, you can substitute with dry white wine or brandy—just avoid sweet liqueurs which can overpower the sauce.
  • Rustic Presentation:
    Traditionally, Chicken Marengo is served in a more “assembled” fashion—with the egg and croutons added after plating. This gives the dish a layered visual appeal and preserves the textures.
  • Optional Seafood Twist:
    Some historical variations include shrimp or crawfish. These can be added in the last few minutes of simmering for a slightly Creole-inspired take that remains true to the dish’s flexible roots.