French Chicken Marengo

Chicken Marengo is a French dish consisting of a chicken sautéed 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.

Print Recipe

French Chicken Marengo Yum

Course

Main Dish

Cuisine

Chicken, French, Meat

Keyword

Chicken, French, Marengo

Prep Time

10 Minutes

Cook Time

30 Minutes

Servings

People

Ingredients

• 4 boneless skinless chicken breasts
• Flour for dredging
• Kosher salt and freshly ground black pepper
• 1/4 cup olive oil
• 4 small white onions peeled & chopped
• 1 clove smallof garlic minced
• 1 cups ½ sliced fresh mushrooms
• 2 tablespoons minced parsley
• 4 tomatoes peeled and sliced (canned, crushed first, are fine, including their juices)
• 1 cup dry white wine
• 1 tablespoon brandy
• 1 tablespoon tomato paste
• 1 tablespoon flour
• Chopped fresh flat-leaf parsley for garnish

Course Main Dish Cuisine Chicken, French, Meat Keyword Chicken, French, Marengo Prep Time 10 Minutes Cook Time 30 Minutes Servings People Ingredients 4 boneless skinless chicken breasts Flour for dredging Kosher salt and freshly ground black pepper 1/4 cup olive oil 4 small white onions peeled & chopped 1 clove smallof garlic minced 1 cups ½ sliced fresh mushrooms 2 tablespoons minced parsley 4 tomatoes peeled and sliced (canned, crushed first, are fine, including their juices) 1 cup dry white wine 1 tablespoon brandy 1 tablespoon tomato paste 1 tablespoon flour Chopped fresh flat-leaf parsley for garnish

Instructions

1. Remove any excess skin from the chicken, then salt and pepper them and dust lightly with flour.
2. In a large non-stick skillet, heat the olive oil, and sauté the chicken until golden brown, turning frequently so all of the pieces are done evenly. Remove chicken from skillet and keep warm.
3. In the same skillet, put chopped onions, garlic, mushrooms, parsley, and more olive oil if necessary. Cook this mixture until the mushrooms are tender.
4. Add the tomatoes and their juices, dry white wine, brandy, tomato paste and 1 tablespoons flour. Mix and blend the ingredients well and allow to simmer over a medium flame for about 10 minutes.
5. Now put the chicken in the sauce, cover the pan, and simmer until the chicken is completely tender, about 15 to 20 minutes.
6. Serve with the sauce and garnish with chopped parsley. Fluffy rice, seasoned with finely chopped flat-leaf parsley.