Chicken Marengo
Prep time
Cook time
Total time
A delicious chicken dish, originally created by Napoleon Bonaparte’s chef after the battle of Marengo in 1800.
Recipe type: Chicken Dish
Serves: 4
  • 8 chicken breasts, boneless, skinless
  • 1 thinly sliced medium onion
  • ½ cup dry white wine
  • 2 crushed cloves garlic
  • ½ teaspoon ground thyme
  • 1 bay leaf
  • 3 springs parsley
  • 1 cup of 98% fat-free chicken broth
  • 2 cups of diced Italian style tomatoes
  • 18 pearl onions
  • 1 pound of sliced mushrooms (ca. 450g)
  • Juice of 1 large lemon
  • 1 cup sliced pitted black olives
  • 1 jigger (shot) of cognac (ca. 45ml)
  • Chopped parsley for garnish
  1. Spray non-stick Dutch oven with cooking oil spray
  2. Sauté the sliced onion until very lightly brown then remove
  3. Brown the chicken breasts on both sides
  4. Add the wine, garlic, thyme, bay leaf, parsley, chicken broth and tomatoes
  5. Cover and allow to simmer for about 1 hour, until tender
  6. Remove meat and strain the sauce, then reduce for 5 minutes
  7. Sauté the pearl onions and mushrooms in the juice of lemon
  8. Arrange the chicken, onions, mushrooms and sliced olives in a casserole dish
  9. Sprinkle with the cognac
  10. Heat at 350°F (180°C)
Recipe by inMotion Life at