Chicken marengo


Chicken Marengo, not the first thing you think of when you hear the name Napoleon, right? But the chicken Marengo original recipe was Napoleon's favorite dish. It’s a simple one pot meal that highlights some of Italy’s best ingredients–tomatoes, olive oil, and fresh herbs serve as the backdrop for this chicken and mushroom dish.


  • 1 tbsp olive oil

  • 600g chicken thigh fillets, trimmed, quartered

  • 200g cup mushrooms, thinly sliced

  • 2 garlic cloves, finely chopped

  • 1 tbsp tomato paste

  • 2 tbsp brandy, optional

  • 80ml (1/3 cup) white wine

  • 400g can crushed tomatoes

  • 2 tsp dried oregano leaves

  • 8 slices sourdough bread

  • 8 medium green prawns, peeled, deveined

  • 200g jar pitted kalamata olives, drained

  • 1/4 cup chopped fresh continental parsley



  • Method Steps

  • Heat the oil in a large non-stick frying pan over medium-high heat. Season chicken. Cook for 3 minutes each side or until browned. Transfer to a plate.


  • Add the mushroom and garlic to the frying pan. Stir for 3 minutes or until mushroom softens. Add the tomato paste and stir for 1 minute or until combined. Stir in the brandy. Add the wine and simmer for 1 minute. Stir in the tomato and oregano. Reduce heat to medium-low. Add the chicken and simmer, stirring often, for 15 minutes or until the chicken is cooked through.


  • Meanwhile, heat a chargrill on high. Spray with oil. Cook the bread and prawns, turning halfway, for 3 minutes or until cooked through.
    Stir the olives and parsley into the chicken mixture and season. Divide among plates and serve with the chargrilled bread and prawns.