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Chicken Marengo


Napoleon's name is associated with the origins of this dish. This one is truly yummy. Serve this flavorful chicken and tomato dish with hot cooked pasta for a fabulous meal.

Yield: Serves 6


  • 1 large onion, finely chopped
  • olive oil
  • 2 1/2 to 3 1/2 pounds chicken pieces or 1-1/2 pounds boneless chicken breast cut into bite-size pieces
  • 2 cans (14.5 ounces each) canned Italian plum tomatoes, drained
  • 1 cup chicken stock
  • 1/2 cup dry white wine or dry sherry
  • 3 parsley sprigs
  • 1 tablespoon ground thyme
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 bay leaf
  • 2 cloves of crushed garlic
  • butter
  • 8 ounces sliced mushrooms
  • juice of 1 lemon
  • 2 tablespoons fresh minced parsley, for garnish


Saute the onions in olive oil till translucent. Add pieces of chicken, saute until brown on all sides. Add the tomatoes, the chicken stock and wine. Add the parsley sprigs, thyme, salt, pepper, bay leaf, and garlic. Simmer covered for 1 hour. Melt butter in a saucepan and saute the mushrooms until tender. Sprinkle with lemon juice. Remove the chicken pieces from pot and arrange them in a dish. Strain the sauce. Add mushrooms to the sauce and pour over the chicken. Garnish with minced parsley and bread crumbs. Serve with hot cooked pasta or rice.
Shared by Liz

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