Chicken Marengo

 Chicken Marengo


By Sharon Feldman

Chicken Marengo is a French dish consisting of a sautéed chicken in oil with garlic and tomato, garnished with fried eggs and crayfish. The dish is similar to chicken à la Provençale, but with the addition of egg and crayfish, which are traditional to Chicken Marengo but are now often omitted. The original dish was named to celebrate the Battle of Marengo, a Napoleonic victory of June 1800.

Serves: 6

By Sharon Feldman


  • 1 frying chicken (3 pounds), cut into pieces, skin removed
  • 1 can (16 ounces) unsalted tomatoes
  • ½ cup frozen small whole onions
  • 2 garlic cloves minced
  • ½ cup dry sherry
  • 1 bay leaf
  • ½ teaspoon salt
  • ½ teaspoon thyme
  • ¼ teaspoon pepper
  • ¼ pound mushrooms, sliced


Place chicken in a casserole dish. Combine tomatoes, onions, garlic, sherry, bay leaf and seasonings. Pour over chicken. Add mushrooms. Bake, uncovered, in a 375-degree oven for one hour. Remove bay leaf and serve.

Serve with rice or whole wheat couscous or put over spaghetti squash.

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