Chicken Marengo is a dish with a story, combining simplicity and robust flavors. The original version differs slightly from today's, but the essence remains: chicken stewed in a rich, flavorful sauce. Although the dish is associated with Napoleon and military culinary improvisation, today it is a refined delicacy that has earned its place in classic French gastronomy. Why is the dish called 'Marengo'? Legend has it that after his victory, Napoleon asked his chef to prepare something quick and tasty from what they could find. Meat, tomatoes, eggs, and oil were the only available ingredients, and so this dish was born.
The sauce is the key element. It is prepared with white wine, tomatoes, and chicken broth, giving it a sweet-and-sour, full-bodied taste. Mushrooms and garlic add aroma. The dish is traditionally served with rice or potatoes, which are perfect for soaking up the delicious sauce.
Pat the chicken dry, season with salt and pepper. In a large pan or pot with olive oil, brown the chicken on all sides. Remove it and set it aside.
In the same pan, sauté the chopped onion until soft. Add the mushrooms and garlic and cook for about 5-7 minutes. The mushrooms should turn a golden color.
Pour the white wine into the pan and let it evaporate for a minute. Add the tomato passata, chicken broth, thyme, and bay leaf. Season with salt and pepper and bring to a boil. Return the chicken to the pan.
Reduce the heat, cover, and simmer for 40-45 minutes, until the chicken is tender and cooked through.
Before serving, remove the bay leaf and thyme sprigs. Sprinkle with fresh chopped parsley. Serve hot with rice, potatoes, or fresh bread.