Going back to the notes that my grandmother had written in her cookbook, I found a little paper with the recipe for Poulet Marengo.Jump to Recipe
Just as we now collect our recipes on Pinterest, my grandmother used to stick recipes from newspapers and magazines among her handwritten recipes. This is how I found the Poulet (chicken) Marengo recipe on a piece of paper dated from 1967. I remember how this book lay on the table in her small kitchen while she was preparing the most delicious classics for us. Poulet Marengo was often served by mamie in Courcouronnes, a small village right below Paris. Later also my mother used to make it for us.
A recipe with a history….
According to legendary stories, this is the dish served to Napoleon on the eve of the glorious battle of Marengo on 14 June 1800. Obviously, the emperor must have loved this recipe cause it’s been a classic in French cuisine ever since. Poulet Marengo is a simple chicken stove with tomatoes and mushrooms, cooked in white wine and flavored with thyme, bay leave and shallots. Use a whole chicken cut into 8 pieces, or if you prefer you can also make it with just chicken legs. If you don’t like cutting it yourself, ask the butcher to cut it in pieces for you.
How is Poulet Marengo made?
First season the chicken with pepper and salt and then dredge in flour. Bake the chicken parts with the skin downside in a generous amount of olive oil until both sides light golden (not fully cooked). Place them back to a plate. In the juices you will fry the shallot and parsley together with a bouquet of bay leave and thyme for about 2-3 minutes. Add a large glass of white wine and bring to a boil. Then place the chicken back into the skillet and on top pour the chicken stock and add the tomatoes. Let cook for about 1 hour on low heath covered with a lid. Flip the chicken parts about 2-3 times. After 1 hour add the mushrooms, mix and let it cook for 30 more minutes. The delicious smells coming from the stove will instantly make you feel hungry while cooking.
Serve with rice, potatoes or bread. If you eat this with fresh baguette you will love dipping it in the sauce.
For more of my grandmothers recipes have a look in Recettes de Mamie.
Poulet (Chicken) Marengo
- 1 whole chicken cut into 8 pieces Or use just the chicken parts you prefer
- 2 shallots
- fresh parsley
- bay leaves
- fresh thyme
- 1 glass white wine
- 1 tbsp tomato paste
- 1 can peeled tomatoes cut in parts if you prefer you can also use fresh cooked and peeled tomatoes, it just takes more time.
- 200 grams button mushrooms (white)
- olive oil
- pepper and salt
- 1 cup chicken broth
- First chop the shallot and the parsley. Season the chicken with pepper and salt and then dredge in flour.
- Bake the chicken parts with the skin downside in a generous amount of olive oil in a large skillet just until until both sides light golden (not fully cooked). Place them back to a plate and leave aside.
- In the juices you will fry the shallot and parsley together with a bouquet (attach with kitchen rope) of bay leave and thyme for about 2-3 minutes. Add a large glass of white wine and bring to a boil.
- Add the tomato paste and mix well. Place the chicken back into the skillet and on top pour the chicken stock and add the tomatoes. Let it cook for about 1 hour on low heath and covered with a lid. Flip the chicken part sides about 2-3 times.
- After 1 hour add the mushrooms, mix and let it cook for 30 more minutes covered.
- Serve with rice, potatoes or bread. Bon appétit!
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