Poulet Marengo Loved by Napolean Bonaparte A Chicken Stew with Mushrooms and Wine

Napolean BonaparteNapolean is rumored to have eaten this dish!  Apparently, my man is related to the dude which may or may not account for the fact that he also loves this dish. According his grandmother and grandfather, Maggs, they were direct descendants (of a mistress no doubt, Napolean had many).

8 skinless Chicken Thighs
1/4 cup White Flour
1 Pinch of Salt
1 Pinch of Pepper
Splash of Olive Oil for the pan
1 Large Onion, sliced thinly
3 Cloves of Garlic, minced
1 1/2 cups of White Wine
1 large can of Crushed Tomatoes
1/2 cup Chicken Broth (Low Sodium or Home-made)
2 tsps. Dried Parsley or 2 Tbsp. Fresh
A Pinch of Cayenne
1 lb. Mushrooms, thinly sliced
Juice of 1 Lemon

Mix salt and pepper with flour.   Roll chicken pieces in it.  Heat oil in a large fry pan.  Lightly brown chicken pieces on both sides.  Set aside on a plate.

Toss onion in the pan, might need another splash of oil, and sauté until translucent.  Add garlic, sauté for a minute or less.  Scrape and loosen the brown bits off the bottom of the pan. Lots of flavor there!

Add wine to deglaze and stir.  Add tomatoes, broth, and herbs.  Bring to a simmer.  Add chicken.  Simmer for 30 minutes or just until the chicken begins to flake from the bone.   Add mushrooms and lemon juice.  Simmer for another 5-10 minutes.

Serves 4. Excellent with crusty french bread and a hearty red wine.

Leave a Reply