Side Dish For Chicken Marengo Recipes

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CHICKEN MARENGO



Chicken Marengo image

In the middle of June 1800, Napoleon Bonaparte's troops were engaged in battle with Austrian forces near the small village of Marengo in northern Italy. The battle was fierce, or so the legend has it, and Napoleon, of course, emerged victorious. And hungry. He asked his chef to prepare a meal quickly and the cook scoured the countryside looking for foods to prepare. He scurried around and discovered a chicken, olive oil, tomatoes, herbs, eggs and crawfish. Within minutes, a fire was started and the chef prepared a quick sauté of the chicken with tomatoes, oil and herbs. It is said that he garnished the dish before serving it with a fried egg and crawfish. In my version, the chicken, cut into serving pieces, is simply browned in a little olive oil (I add a touch of butter to give it flavor) on both sides. I then prefer to add sliced mushrooms (there are those who declare that truffles were among the original ingredients), seasonings, wine, tomatoes and parsley and cook covered until done, about 10 minutes longer.

Provided by Pierre Franey

Categories     poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

1 3-pound chicken cut into serving pieces
Salt to taste, if desired
Freshly ground pepper, to taste
2 tablespoons butter
2 tablespoons olive oil
1 1/2 cups thinly sliced mushrooms (about 1/2 pound)
1/2 cup finely chopped onion
1/2 teaspoon finely minced garlic
1 bay leaf
2 sprigs fresh thyme or 1/2 teaspoon dried
1/2 cup dry white wine
2 cups cored and cubed red ripe tomatoes, or use canned tomatoes
1/4 cup tomato paste
1/2 cup chicken broth
2 sprigs fresh parsley

Steps:

  • Sprinkle the chicken with salt and pepper to taste.
  • Heat the butter and oil in a heavy skillet over medium-high heat. Add the chicken pieces skin-side down. Cook until golden brown on one side, about five minutes. Turn the pieces and cook on the other side about two minutes. Pour off the fat from the skillet.
  • Scatter the mushrooms over the chicken. Stir to distribute. Add the onion, garlic, bay leaf and thyme and cook about 5 minutes.
  • Add the wine and scrape the bottom of the skillet with a wooden spoon to dissolve the brown particles that cling to the bottom of the pan. Add the tomatoes, tomato paste, chicken broth and parsley. Bring to the boil. Cover and cook 10 minutes. Serve with rice and a tossed green salad.

Nutrition Facts : @context http, Calories 703, UnsaturatedFat 30 grams, Carbohydrate 15 grams, Fat 48 grams, Fiber 5 grams, Protein 48 grams, SaturatedFat 15 grams, Sodium 1465 milligrams, Sugar 8 grams, TransFat 0 grams

CHICKEN MARENGO WITH MUSHROOMS, GARLIC, AND TOMATOES



Chicken Marengo With Mushrooms, Garlic, and Tomatoes image

This skillet chicken recipe was named after Napoleon's victorious battle of Marengo. This version is made with a delicious tomato-based sauce.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 1h

Yield 6

Number Of Ingredients 19

1 1/2 pounds boneless chicken breasts (sliced)
1/3 cup all-purpose flour
3 to 4 tablespoons extra-virgin olive oil (divided)
1 large onion (sliced)
Optional: 1/2 sweet bell pepper (sliced)
2 tablespoons butter
8 ounces mushrooms (sliced)
2 cloves garlic (pressed)
1/2 cup dry white wine (or dry sherry)
1 cup chicken stock (preferably no-sodium or low-sodium)
1 (14 1/2-ounce) can diced tomatoes
1/2 lemon (juiced)
2 tablespoons tomato paste
3 sprigs parsley
1 bay leaf
1/2 teaspoon salt (or to taste)
1/4 teaspoon freshly ground black pepper (or to taste)
Garnish: 2 tablespoons fresh parsley (minced)
Serving suggestion: hot cooked pasta, egg noodles, or rice

Steps:

  • Gather the ingredients.
  • Put the chicken and flour in a food storage bag and shake to coat the pieces thoroughly. Set aside.
  • In a large skillet or sauté pan over medium heat, sauté the onions and sliced bell pepper, if using, in 1 to 2 tablespoons of olive oil until translucent. Remove to a plate.
  • Add the remaining 2 to 3 tablespoons olive oil to the pan and heat over medium heat. Add the coated chicken to the pan and sauté, turning frequently, until browned. Remove the chicken to a plate and set aside.
  • Add the butter to the pan and heat over medium-low heat. Add the mushrooms and sauté until tender and lightly browned-about 3 to 4 minutes.
  • Add the garlic and continue cooking for 1 minute longer.
  • Pour the wine into the pan and cook until almost evaporated.
  • Add the chicken stock , tomatoes, lemon juice, and tomato paste. Blend well and bring to a boil.
  • Add the chicken and vegetables back to the pan along with the parsley sprigs and bay leaf. Taste and add salt and pepper, as needed.
  • Reduce the heat to low. Cover the pan and simmer for about 10 minutes, or until the chicken is thoroughly cooked.
  • Remove the bay leaf and parsley sprigs from the sauce.
  • Spoon chicken mixture into a serving dish and garnish with fresh chopped parsley. Serve with hot cooked pasta, egg noodles, or rice.

Nutrition Facts : Calories 452 kcal, Carbohydrate 42 g, Cholesterol 108 mg, Fiber 5 g, Protein 44 g, SaturatedFat 4 g, Sodium 405 mg, Sugar 6 g, Fat 10 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

4-STEP CHICKEN MARENGO



4-Step Chicken Marengo image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

3 large chicken cutlets, sliced into thin paillards (slice while partially frozen)
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
3 tablespoons vegetable oil
1 medium sweet onion, sliced
1/2 pound mushrooms, sliced
1 yellow bell pepper, seeded and julienned
2 tablespoons tomato paste
1/2 cup white wine
1/2 cup beef broth
One 14-ounce can chopped tomatoes
1/2 tablespoon butter

Steps:

  • Season the chicken with salt and pepper, to taste, and lightly dredge in flour. In a large saute pan, heat the oil over medium-high heat and add the chicken. Brown on both sides, until nicely golden, about 3 minutes per side. Remove from the pan and set aside on a plate. In the same pan, add more oil, if needed, along with the onion, mushrooms and peppers and saute until softened and fragrant, but not limp, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomato paste and cook a few minutes to cook out the raw flavor. Turn up the heat, and add the wine/wine to deglaze the pan and let it reduce for 2 or 3 minutes. Add the beef broth and tomatoes. Once the mixture begins to bubble, add the browned paillards and any juices from the chicken and reduce the heat to a simmer. Cook until the chicken is warmed through, about 3 minutes. Turn the heat off and stir in the butter. Transfer to a serving platter and serve immediately.

CHICKEN MARENGO: NAPOLEON'S FAVORITE DISH



Chicken Marengo: Napoleon's Favorite Dish image

Chicken Marengo is a rustic French chicken recipe made with black olives, tomatoes, and herbs, and legend has it that it was invented by Napoleon's chef.

Provided by Danilo Alfaro

Categories     Brunch     Dinner     Entree     Lunch

Time 30m

Number Of Ingredients 10

4 (4 ounces) chicken breast filets (boneless and skinless)
2 tbsp. extra virgin olive oil
2 tbsp. unsalted butter
1 medium onion (peeled and sliced)
1 cup grape tomatoes (or cherry tomatoes, sliced into halves or thirds)
1 cup dry white wine
1/2 cup Kalamata olives (or other black olives, pitted and chopped)
1/4 cup fresh thyme leaves (stripped from their stems)
Kosher salt (to taste)
Freshly ground black pepper (to taste)

Steps:

  • Season chicken breasts with Kosher salt and freshly ground black pepper.
  • Heat a heavy-bottomed sauté pan over medium-high. Add olive oil and heat for another minute. Add chicken to pan and cook 2 to 3 minutes on each side until the breasts are lightly browned. Remove chicken from skillet and set aside.
  • Add some butter to the pan and heat until it foams. Then add the onions and cook until translucent, about 2 minutes. Add wine and bring mixture to a boil. Return the chicken to the pan and add the tomatoes. Cover and reduce heat. Simmer 10 minutes or until chicken is tender and cooked through.
  • Remove chicken and plate it. Add the chopped olives and thyme to the pan and cook for another minute, then top the chicken with the sauce and serve immediately.

Nutrition Facts : Calories 412 kcal, Carbohydrate 7 g, Cholesterol 117 mg, Fiber 2 g, Protein 38 g, SaturatedFat 6 g, Sodium 278 mg, Sugar 3 g, Fat 21 g, ServingSize Serves 4 (4 portions), UnsaturatedFat 0 g

CHICKEN PENNE á LA MARENGO



Chicken Penne á la Marengo image

Enjoy this chicken pasta dish that's made easily using Progresso® chicken broth on a stovetop in just 40 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 8

1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
2 cups uncooked penne pasta (6 oz)
1 medium green bell pepper, cut into 1-inch pieces (1 cup)
1 can (14 1/2 oz) Italian-style stewed tomatoes, undrained
1/4 cup dry white wine or chicken broth
1 tablespoon tomato paste
1 can (2 1/4 oz) sliced ripe olives, drained

Steps:

  • Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry 2 to 3 minutes or until brown.
  • Stir in broth; heat to boiling. Stir in pasta and bell pepper. Heat to boiling; reduce heat to medium. Cover and cook 10 minutes, stirring occasionally.
  • Stir in tomatoes, wine and tomato paste. Cook uncovered 5 to 10 minutes, stirring occasionally, until chicken is no longer pink in center and pasta is tender. Sir in olives.

Nutrition Facts : Calories 365, Carbohydrate 45 g, Cholesterol 70 mg, Fiber 4 g, Protein 34 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1080 mg

CHICKEN MARENGO



Chicken Marengo image

Try a chicken casserole with a difference and whip up this version with mushrooms, olives, tomato and parsley

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 8

1 tbsp olive oil
300g pack cup mushroom , halved
4 chicken legs , skin removed
500g jar garlic & herb passata
1 chicken stock cube
100g pitted black kalamata olive
chopped parsley , to serve (optional)
pasta and a salad, or mash and green veg, to serve (optional)

Steps:

  • Heat the oil in a large flameproof casserole dish and stir-fry the mushrooms until they start to soften. Add the chicken legs and cook briefly on each side to colour them a little.
  • Pour in the passata, crumble in the stock cube and stir in the olives. Season with black pepper - you shouldn't need salt. Cover and simmer for 40 mins until the chicken is tender. Sprinkle with parsley and serve with pasta and a salad, or mash and green veg, if you like.

Nutrition Facts : Calories 326 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 1.4 milligram of sodium

CHICKEN MARENGO



Chicken Marengo image

Categories     Chicken     Mushroom     Tomato     Bake     Sauté     Dinner     Red Wine     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 13

4 (6-ounce) skinless boneless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
3 large portabella mushrooms, stems and gills discarded and caps thinly sliced
1 small shallot, finely chopped
1 garlic clove, minced
1/2 teaspoon dried thyme, crumbled
1/2 cup dry red wine
1 (14- to 15-ounce) can whole tomatoes, drained and chopped
1/2 cup beef or veal demi-glace*
1/2 cup water

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Pat chicken dry, then combine flour, salt, and pepper in a large sealable plastic bag and add chicken. Seal bag and shake to coat, then remove chicken, knocking off excess flour. Arrange in 1 layer on a plate.
  • Heat oil in a 12-inch heavy ovenproof skillet over moderately high heat until hot but not smoking, then sauté chicken, smooth sides down, until golden, about 2 minutes. Turn over and sauté 1 minute more. Scatter mushrooms around chicken and transfer skillet to oven, then bake, uncovered, until chicken is just cooked through, 5 to 10 minutes.
  • Transfer chicken to a plate, then add shallot, garlic, and thyme to skillet (handle will be hot) and sauté over moderately high heat, stirring, 1 minute. Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute. Add tomatoes, demi-glace, and water and simmer until mushrooms are tender and sauce is reduced by half, about 4 minutes. Season with pepper.
  • Return chicken to skillet and simmer, turning, about 1 minute.
  • *Available at specialty foods shops. You can also buy Demi-Glace Gold and reconstitute according to package instruction - specialty foods shops and More Than Gourmet (800-860-9385).

CHICKEN MARENGO



Chicken Marengo image

There's a story that says that this dish was served to Napoleon on the day he defeated the Austrians on the battlefield near the village of Marengo in northwest Italy, mid-June 1800. The original recipe contained chicken cooked in oil, tomatoes, a little water, and garlic. The chicken was served with local steamed crayfish and fried eggs as garnish. Back in France, the dish became popular with the addition of mushrooms, thyme, and white wine. If you'd like, you can add uncooked crayfish or shelled uncooked shrimp in the last 10 minutes with the mushrooms. You can also substitute chicken breasts or chicken parts, skinned or unskinned.

Provided by Millereg

Categories     Stew

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (3 lb) ready-to-cook chicken, cut up
4 tablespoons olive oil
3/4 cup chopped onion
1/2 cup dry white wine
3 tablespoons tomato puree
1 clove garlic, chopped
2 tablespoons chopped parsley (, or 1 tbsp. dried)
1/2 teaspoon dried thyme
1/2 lb mushroom
croutons, fried or baked in butter or oil

Steps:

  • Rub chicken pieces with 1½ tsp salt and ¼ tsp pepper; dredge in flour.
  • Brown in oil on one side, and then add onion and turn pieces to brown on the other side.
  • When well browned, pour in wine and boil until wine reduces to about half.
  • Stir in puree, garlic, and parsley, and then cover and cook slowly for 20 minutes.
  • Add thyme and mushrooms; cook 10 minutes longer.
  • Adjust seasoning.
  • Transfer chicken to platter surrounded with croutons; pour pan gravy over the chicken.

Nutrition Facts : Calories 620.6, Fat 45, SaturatedFat 10.8, Cholesterol 155.2, Sodium 154.9, Carbohydrate 7.2, Fiber 1.4, Sugar 3.1, Protein 40.9

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