Published March 13, 2025. This post may contain affiliate links. Please read my disclosure policy.
This Chicken Marengo recipe brings the rich history and flavor of one of France’s most fascinating dishes to your table in two ways: the modern take featuring braised chicken and mushrooms and the classic version with seafood, fried eggs, and toasted bread.
How often can you say you’ve prepared one of history’s most controversial conquerors’ favorite dishes? Chicken Marengo happens to be one of them. It’s a classic French-Italian chicken dinner that can be made two ways: the modern version with braised chicken and mushrooms and the classic version with seafood, fried eggs, and toasted bread (think of it as the lovechild between coq au vin and cioppino).
What is Chicken Marengo?
Chicken Marengo is a classic French dish with a compelling backstory tied to Napoleon Bonaparte. According to popular (but likely embellished) history, the dish was created on June 14, 1800, after Napoleon defeated the Austrian army at the Battle of Marengo in Northern Italy.
As the story goes, Napoleon’s chef, Dunand, had to prepare a meal for Napoleon using whatever he could find. Allegedly, he managed to scrounge up chicken, tomatoes, garlic, olive oil, crayfish, and eggs, which he cooked together to create what became Poulet Marengo. Napoleon enjoyed it so much that he insisted on eating it before every battle.
Over time, the classic battle-born dish evolved into several variations. The first version included shrimp, fried eggs, and toasted bread. However, the modern version is more of a traditional stew focusing on a hearty braise of chicken and mushrooms.
While the truth behind the origin of this dish is debatable, one thing is for sure: Chicken Marengo is a cherished French dish that always brings a hint of history to your modern kitchen.
Ingredients and Substitutions
- Chicken – In Napoleon’s day, poulet Marengo was made with a whole chicken broken down into breasts, thighs, drumsticks, wings, and the carcass.
- Oil – I use good-quality olive oil to sauté the aromatics and sear the chicken.
- Aromatics – Yellow onions, celery, carrots, garlic, and shallots build deep, savory flavor layers.
- Mushrooms – Mushrooms add a hearty, umami-rich depth to the dish. I used button mushrooms because they’re mild and easy to find. However, a mix of cremini and shiitake mushrooms would take the earthiness over the top.
- Flour – A sprinkle of all-purpose flour is needed for the roux that thickens the sauce. To make a gluten-free version, substitute a gluten-free flour blend.
- Wine – I used dry white wine, such as Sauvignon Blanc or Pinot Grigio, to deglaze the pan. There’s debate over using wine in the original recipe, but I’m all for it. If you need a non-alcoholic alternative, use chicken stock instead.
- Tomatoes – Tomatoes weren’t standard in French cooking when this dish was first invented, but I like how they add an interesting fusion of French and Italian flavors
- Herbs — I seasoned the sauce with a bay leaf and fresh thyme for herbal depth, then garnished the finished dish with fresh parsley.
- Shrimp – Adding sautéed shrimp is a nod to the original version. But if you want to impress Napoleon’s ghost, use crayfish instead.
- Eggs – A runny fried egg was traditionally served on top of the original version for added richness.
- Bread — The original recipe included a slice of toasted bread. For the best texture and to soak up the flavorful sauce, use a crusty French baguette or rustic artisanal bread.
How to Make Chicken Marengo
Break down the chicken: After breaking down the whole chicken, I use a cleaver or a very sharp knife to carefully cut the leftover chicken carcass into roughly 2 to 3 pieces.
Sauté and simmer the stock ingredients: I heat olive oil in a 4-quart pot over medium heat. Then, I add the chopped chicken carcass, onion, celery, carrot, one smashed garlic clove, thyme, and sauté until lightly browned. I pour water in and let it simmer until the liquid reduces by half.
Prepare the chicken: While the stock simmers, I pat the chicken pieces dry with a paper towel and season both sides generously with salt and pepper.
Sear the chicken: In a large cast iron skillet, rondeau, or Dutch oven, I heat 4 tablespoons of olive oil over medium heat. Once hot, I add the chicken, skin-side down, and let it cook undisturbed until it’s golden brown. Then I flip the chicken and brown the other side. Once it’s done, I set the chicken aside.
Sauté the mushrooms, shallots, and garlic: I add them to the now-empty pot, add a pinch of salt, and sear them over medium-high heat until browned. Next, I stir in the minced garlic.
Make the roux and deglaze: I stir in the flour and let it cook for a few minutes over medium heat before deglazing the pot with the dry white wine.
Add the tomatoes. I stir them in and let them cook until they break down slightly and release their juices.
Strain in the stock: I directly strain the stock through a fine-mesh strainer into the pot. I toss in a bay leaf, 6 more sprigs of thyme, and a pinch of salt and pepper. From there, give everything a good stir.
Braise the chicken: I nestle the chicken pieces back into the pot to partially submerge them in the sauce. I let them cook uncovered over low to medium heat until tender and fully cooked. Right before serving, I garnish the chicken with a sprinkle of minced fresh parsley for a burst of freshness.
How to Make the Original Chicken Marengo Recipe
If you want to experience this dish like Napoleon himself, here’s how to do it:
Fry the eggs: While the chicken braises, I fry sunny-side-up eggs in an oiled nonstick pan over medium heat. Once done, I set them aside.
Sauté the shrimp: Using the same pan with the leftover oil, I add the shrimp (or crayfish, if using), salt, and pepper, and sauté just until they turn pink and feel slightly firm. I set them aside.
Toast the bread: With the flavorful oil and shrimp fond still in the pan, I add the bread slices and toast them until both sides are golden brown and crisp.
Assemble and serve: To serve, I assemble the braised chicken, sautéed shrimp, and toasted bread on a plate. I then top it off with the fried egg and a sprinkle of parsley.
Chef Tips + Notes
The key to perfect braised chicken starts with a good sear. Take time to brown the chicken pieces on both sides to add a rich depth of flavor and lock in their meaty juices. From there, don’t rush the braising process—let the chicken cook low and slow in the sauce until it’s fall-apart tender.
- Adjust the seasoning as needed: After adding the wine and tomatoes, I taste the sauce and adjust the salt and pepper. Since the flavors develop over time, this step ensures that the sauce is perfectly balanced.
- Save time with pre-cut chicken pieces: You can use pre-cut chicken pieces instead of breaking down a whole chicken yourself. Bone-in and skin-on chicken thighs or drumsticks are great options since they stay juicy and flavorful. If you go this route, use high-quality pre-made chicken stock for the best taste.
- When it comes to shrimp, timing is everything. To avoid rubbery shrimp, cook them only until they form a loose “C” shape. If they curl tightly into an “O,” they’re overcooked.
- Want to elevate the flavor even more? Season the sauce with lemon or orange zest, a handful of capers, green olives, black olives, a spoonful of tomato paste, or a pinch of smoked paprika.
Serving Suggestions
Whether it’s the modern or original version, Chicken Marengo comes in handy when we’re craving a warm and comforting dinner. It’s best served over a bed of fluffy rice to absorb the flavorful sauce and chicken drippings. Roasted red potatoes or pommes aligot (cheesy mashed potatoes) also work well.
If starchy sides aren’t your thing, you can always pair this chicken dinner with crunchy roasted asparagus for something simple or green beans almondine when you’re feeling fancy.
Make-Ahead and Storage
Make-Ahead: To save time, you can break down the chicken and make the stock up to 3 days ahead. Store the stock in the fridge or freeze it for later use.
How to Store: Leftover Chicken Marengo can be stored in an airtight container in the fridge for up to 3 days. The fried eggs and bread should be cooked and served fresh.
How to Reheat: To reheat, warm the chicken (and shrimp, if using) and sauce in a saucepan over low heat until warmed through. Add a splash of water or broth to thin out the sauce if needed.
More Chicken Dinner Recipes
- Classic Chicken Cacciatore Recipe
- Chicken Vesuvio Recipe
- Classic Chicken Cordon Bleu Recipe
- Classic Chicken Kiev Recipe
- Chicken Fricassee Recipe
Chicken Marengo Recipe
Ingredients
Modern Version:
- 1 4 pound whole Chicken broken down into individual parts, breasts, thighs, drums, and wings + the carcass
- 6 tablespoons olive oil
- ½ roughly chopped yellow onion, peelings on
- 1 roughly sliced rib of celery
- 1 roughly sliced carrot, peeled or unpeeled
- 7 garlic cloves
- 10 sprigs of fresh thyme
- 1 pint button mushrooms, quartered
- 8 peeled and quartered small to medium size shallots
- ½ cup all-purpose flour
- 1 cup dry white wine
- 1 cup medium-diced vine ripe tomatoes
- 1 bay leaf
Additional Ingredients for Original Version:
- 3 tablespoons olive oil
- 1 pound peeled and deveined 8-12 shrimp, optional
- 4 large eggs
- 4 thick slices of bread
Instructions
Modern Version:
- Using a cleaver or very sharp knife carefully cut the leftover chicken carcass from the whole fabricated chicken into roughly 2 to 3 inch pieces. Set them aside with the onion, celery, carrot, 1 smashed garlic clove and 4 sprigs of thyme.
- Add 2 tablespoons to a 3 to 4 quart pot and heat over medium heat. Add in the chopped up carcass, vegetables, and herbs that were set to the side and sauté for 4 to 5 minutes to lightly brown. Deglaze with 2 quarts of water and continue cooking for 25 to 30 minutes or until it has reduced by half and about 4 cups remain.
- In the meantime pat the chicken parts down with a paper towel then season on both sides with salt and pepper.
- Add the 4 tablespoons of olive oil to a large cast iron, rondeau, or enameled Dutch oven pot and heat over medium heat and heat for 60 to 90 seconds.
- Place in the chicken skin side down and cook for 6 to 8 minutes per side or until very well browned. You may have to do this in batches. Set the chicken to the side.
- Place in the mushrooms and shallots, gently season with salt, turn the heat to medium high and sear while frequently stirring for 6 to 8 minutes or until browned. Then stir in the garlic and cook for 30 to 45 seconds.
- Next, Mix in the flour to combine and cook for 3 to 4 minutes over medium heat for a blond roux. Deglaze with the wine and add in the tomatoes and cook for 3 to 4 minutes to break down the tomatoes a bit.
- Next, strain the homemade chicken stock into the pot with a fine mesh strainer. Add the bay leaf, remaining 6 sprigs of thyme, salt, and pepper to the pot and stir. It should flavorful.
- Place back in the browned chicken and cook over low to medium heat uncovered for 30 to 35 minutes or until cooked through. Serve with optional garnish of minced fresh parsley.
Original Version:
- While the chicken is braising in the liquid, add the olive oil to a large non-stick frying pan over medium heat and crack in the eggs and fry for 2 to 2 ½ minutes for sunny side up eggs. Feel free to cook longer to reach your desired doneness. Set them aside.
- In the same pan there should be some olive oil leftover. Add in the shrimp, season with salt and pepper, and sauté for a max of 2 to 2 ½ minutes or just until cooked. They should be pink and slightly firm and hold the shape of a loose C. Set them to the side.
- With the leftover oil and shrimp fond in the pan, add in the bread and toast for 2 to 3 minutes on each side or until browned.
- Serve the egg over the bread alongside the chicken marengo and pan fried shrimp. Serve with optional garnish of minced fresh parsley.
Chicken Marengo