Home Cook Together. Celebrate Life.

FrenchAuthentic Cuisine

Poulet Marengo

Serves 4 to 6 Entree chicken, Poultry

Poulet Marengo

Poulet Marengo hails from the storied kitchens of classic French bistros, weaving its way into the fabric of everyday French cooking. Its origins are said to trace back to a dish hastily prepared for Napoleon after the Battle of Marengo, though today it finds a more leisurely place on family tables, where its inviting aroma beckons diners to gather and enjoy.

This dish delivers a comforting medley of tender chicken bathed in a rich sauce of ripe tomatoes and earthy mushrooms, accented by the tang of dry white wine and the briny depth of black olives. Each bite is a harmonious balance of savory and umami, with just enough garlic to lift the flavors without overpowering them.

Ingredients

  • 1chicken — cut into 8 pieces
  • 400 gripe tomatoes — chopped
  • 200 gbutton mushrooms
  • 100 mldry white wine
  • 2 tbsptomato paste
  • 12black olives
  • 3 clovesgarlic — minced
  • 3 tbspolive oil
  • to tastefine salt and black pepper

Method

  1. Begin by preparing the chicken. Pat the chicken dry with paper towels to ensure a good sear. Season it generously with fine salt and black pepper on all sides. Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet over medium-high heat. Once the oil is shimmering, add the chicken pieces skin-side down, and brown them until the skin turns golden and crisp, about 5 to 7 minutes per side. The chicken should release easily from the pan when it's ready to turn.
  2. While the chicken browns, prepare the vegetables. Dice 400 g of ripe tomatoes and slice 200 g of button mushrooms. Mince 3 cloves of garlic. Once the chicken is browned, remove it from the skillet and set it aside on a plate.
  3. In the same skillet, add the sliced mushrooms and minced garlic to the remaining drippings. Sauté them over medium heat until the mushrooms are golden and the garlic is fragrant, about 3 to 4 minutes. Stir in the diced tomatoes and cook until they begin to break down and release their juices, about 5 minutes.
  4. Add 2 tablespoons of tomato paste to the skillet and stir well to incorporate it with the vegetables. Pour in 100 ml of dry white wine, scraping up any browned bits from the bottom of the pan to deglaze it. Allow the mixture to simmer for a few minutes until the wine reduces slightly and the sauce thickens.
  5. Return the browned chicken pieces to the skillet, nestling them into the sauce. Scatter 12 black olives over the top. Cover the skillet with a lid and reduce the heat to low. Let the chicken simmer gently in the sauce until it is cooked through and tender, about 25 to 30 minutes. The chicken is done when the juices run clear when pierced with a knife.
  6. Once the chicken is cooked, taste the sauce and adjust the seasoning with additional salt and black pepper if needed. Allow the dish to rest off the heat for a few minutes, letting the flavors meld and the juices settle back into the meat.
  7. Finish the Poulet Marengo by garnishing with a final splash of acidity if desired, such as a squeeze of lemon juice. Serve the dish hot, ensuring each serving includes a generous portion of the rich sauce and tender chicken.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore French cuisine