Poulet à la Marengo (Napoleon's Chicken Marengo)

A classic French dish of chicken braised in olive oil with shallots, garlic, herbs, and a rich, velvety sauce, inspired by the 19th-century recipe favored by Napoleon Bonaparte. Optionally garnished with sautéed mushrooms.

IntermediateFrenchServes 4

Printable version with shopping checklist

Source Video
21m
Prep
49m
Cook
10m
Cleanup
1h 20m
Total

Cost Breakdown

Total cost:$14.85
Per serving:$3.71

Critical Success Points

  • • Brown the chicken well without overcrowding the pan.
  • • Do not burn the roux; stir constantly.
  • • If sauce splits, add water and whisk over low heat to re-emulsify.
  • • Simmer sauce until thickened, stirring frequently.

Safety Warnings

  • • Hot oil can splatter; use caution when turning chicken.
  • • Ensure chicken is cooked to at least 74°C (165°F) internal temperature.
  • • Handle hot pans and sauce with care.
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