Favorite Chicken Marengo

Legend says chicken Marengo was thrown together for Napoleon after his victory at the Battle of Marengo, and it’s been a French bistro staple ever since. It’s a humble, rustic braise: chicken browned and simmered in white wine and tomatoes with onion, garlic, herbs, and mushrooms.

A couple of details give it depth. Dredging the chicken in seasoned flour before browning does double duty, building a golden crust while the flour thickens the braising liquid into a light, glossy sauce. And brown the pieces in batches rather than crowding the pan, so they sear instead of steam.

Once browned, the chicken finishes in the oven with a bouquet garni of parsley, bay, and thyme tied together for easy removal. The mushrooms go in near the end so they keep their texture.

It’s the kind of unfussy, one-casserole French cooking that tastes like more than the sum of its parts. Serve it over rice, noodles, or with crusty bread to mop up the sauce.

Chef Tips

• Dredge the chicken in seasoned flour. It browns better and thickens the sauce as it braises.
• Brown the chicken in batches so it sears to a deep color instead of steaming in a crowded pan.
• Tie the herbs into a bouquet garni so you can lift them out cleanly before serving.
• Add the mushrooms near the end so they hold their texture rather than going limp.

Variations

• Use bone-in thighs alone for a juicier, more forgiving braise.
• Add a splash of brandy or cognac with the wine for extra richness.
• Garnish the traditional way with a fried egg and croutons.