Le Foodist Paris Cooking Class

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


  • 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.