How To Easily Make Chicken Marengo In Only Fourteen Steps

Chicken Marengo (for six servings) :

Preparation : 20 minutes

Cooking : 60 minutes


    • A 2kgs chicken
    • 60g butter
    • 3 tablespoons olive oil
    • 40g flour
    • 20cl poultry stock
    • 20cl dry white wine
    • 1 tablespoon Cognac
    • 2 onions
    • 1 garlic clove
    • 6 tomatoes
    • 12 button mushrooms
    • 1 tablespoon chopped parsley
    • Salt
    • Pepper

Chicken Marengo


    • Cut the raw chicken.
    • Add both salt and pepper on the chicken pieces.
    • Peel both onions and garlic then chop them.
    • Melt butter and olive oil in a casserole dish to brown the chicken pieces. Cook until each side are golden brown.
    • Add both chopped onions and garlic. Stir to make them brown with the chicken pieces.
    • Add the flour then put a few minutes in the oven to roast.
    • When done, put the casserole dish back on the stove and slowly add the poultry stock and the white wine. Bring to a boil.
    • Then cook over low heat for 30 minutes.
    • Peel the tomatoes, seed then crush them.
    • Clean the button mushrooms, drain and slice them.
    • Add both crushed tomatoes and sliced mushrooms to the casserole dish.
    • Cover and cook over low heat for 20 minutes. Stir from time to time so that the sauce will not stick the bottom of the casserole dish.
    • Around 10 minutes before the end of cooking, add the Cognac.
    • Sprinkle with chopped parsley right before serving, done !


Personal tips

Roasted potatoes or steamed potatoes will go very well with your chicken marengo. Rice or pasta can fit the bill too !

A dry red wine is highly recommended with your chicken marengo.

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