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Poulet (Chicken) Marengo

Servings 4 people
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins


  • 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 app├ętit!
Course: dinner, Main Course
Cuisine: French
Keyword: Chicken, Recettes de Mamie