Chicken Marengo, similar to chicken a la Provencale, is a French chicken stew that originated in Marengo, South of Turin, Italy. Its history goes way back to the Battle of Marengo in 1800 when it was first prepared after Napoleon Bonaparte defeated the Austrian army.
It's a classic favorite because many people love chicken and many people also love stew.
Here are the ingredients and the process on how to make this chicken stew favorite.
Ingredients:
Chicken (breast part)
2 cloves garlic (crushed)
1 onion (sliced)
1 tsp. lime juice
1 can tomatoes (peeled)
1 tbsp. tomato paste
1 spring onion (sliced)
2 tbsp. sweet chili sauce
Salt & pepper to taste
100g champignon (sliced)
The Process
Part A
First, wash chicken breast and pat dry.
In a large bowl, mix garlic and lime juice. Then, add the chicken.
And then store properly and leave the mixture for a few hours.
Part B
First, heat the frying pan and sauté onion.
Next, fry chicken breast until brown on both sides.
Add tomatoes and tomato paste. Then simmer until meat is tender.
Finally, add sweet chili mix, spring onion, and champignon.
My Story
Since childhood, Chicken Marengo has been one of my favorites. And I like eating it with rice. If I had my way, I would have it as some sort of “weekly viand”. As a fan of spicy chicken and rice casserole dishes, it’s a delight to have Chicken Marengo feature these two.
