• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Chicken W/ Tomatoes/onions/mushrooms(Pollo Alla Marengo) Jb

  • Recipe Submitted by on

Category: Main Dish, Poultry

 Ingredients List

  • 1 Chicken, (3 3/4-pound) cut
  • -into 10 pieces
  • 1/4 c All purpose flour
  • 2 tb (1/4 stick) butter
  • 1 tb Olive oil
  • 1 lb Mushrooms, trimmed
  • 2 c Chopped seeded tomatoes
  • 1 1/2 c Dry white wine
  • 1 Container (10-oz) pearl
  • -onions, blanched 1 minute,
  • -peeled
  • Chopped fresh Italian
  • -parsley


Sprinkle chicken with salt and pepper. Dredge in flour; shake off excess.
Melt butter with oil in heavy large pot over medium-high heat. Working in
batches, add chicken to pot; cook until golden on all sides, about 6
minutes total. Transfer to bowl. Add mushrooms to pot; saut”š until golden,
about 5 minutes. Stir in tomatoes, wine and onions. Return chicken and any
accumulated juices to pot. Reduce heat to medium. Cover and simmer 20

Uncover pot and simmer until chicken is cooked through, about 10 minutes
longer. Season with salt and pepper. Transfer to serving bowl. Sprinkle
with parsley.

On June 14, 1800, Napol”šon Bonaparte defeated the Austrians at Marengo, a
village in southeast Piedmont. The town has given its name to this chicken
dish, which was cooked on the battlefield by Dunand, chef to Napol”šon. It
is still served throughout the area-as well as in France-and is often made
with veal. Serve with lots of bread to soak up the juices; uncork a velvety
red Barbaresco.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?