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Chicken Marengo

Marengo chicken

Chicken Marengo combines history and cuisine in an embrace of many flavors, it's a recipe that will make you crowned as the best of chefs.

Chicken Marengo is a sumptuous recipe that takes some time to prepare, but is perfect for an important lunch. Legend has it that Napoleon, at the end of the victorious battle of Marengo, asked Dunand, the cook of the French troops, to prepare him a hearty dish . The chef "made do" with the few things he had in the galley, including crayfish, preparing a dish apparently with contrasting ingredients, but very good and appreciated by the French general. If you find them, you can reproduce the original version by using river prawns and four fresh or dried porcini mushrooms instead of scampi.

Marengo chicken
Marengo chicken

Preparation of chicken marengo

  1. Cut the chicken into eight pieces , or have it prepared by the butcher and flame the remaining feathers (alternatively you can also remove them with special tweezers).
  2. Put the flour in a bowl and turn the chicken pieces over, eliminating the excess.
  3. Finely chop the leaves of the parsley sprig and roughly chop the mushrooms.
  4. Place a large non-stick skillet over medium heat. Pour the oil with the clean but whole clove of garlic, let it warm up, then place the chicken pieces on top. Brown them on both sides for one minute on each side.
  5. Deglaze with the white wine and let the alcohol evaporate .
  6. Remove the garlic clove and pour in the tomato puree, bring to the boil, cover with the lid and simmer for 20 minutes by lowering the heat.
  7. Then add the mushrooms to the pan . Cook for another 20 minutes .
  8. Wash and clean the scampi (score the carapace on the back and remove the internal black casing with a toothpick).
  9. Pour the scampi into the pan, cook them for 4 minutes and deglaze with the wine .
  10. Once the alcohol has evaporated, drain them and add them to the chicken along with the lemon juice.
  11. Bring to a boil again, let it go for another minute and turn off the heat.
  12. Add the chopped parsley and cover and leave to cool.
  13. Just before the chicken finishes cooking, take the slices of bread and toast them in a pan with a drizzle of oil.
  14. In the meantime, cook the four eggs individually in the ox eye .
  15. Prepare the portions by placing on each plate a slice of toasted bread with the fried egg on top and next to it two pieces of chicken, a scampi and part of the sauce. Go straight to the table.


We recommend consuming the toasted bread with eggs at the moment, instead you can keep the chicken marengo in the fridge, for a maximum of 2 days , in a special container with a lid. We do not recommend freezing in the freezer.

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