Chicken Marengo: Napoleon's Favorite Dish
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.
- Serves: 4 persons
- 4(4 ounces) chicken breast filets (boneless and skinless)
- 2tbsp. extra virgin olive oil
- 2tbsp. unsalted butter
- 1medium onion (peeled and sliced)
- 1cup grape tomatoes (or cherry tomatoes, sliced into halves or thirds)
- 1cup dry white wine
- ½cup Kalamata olives (or other black olives, pitted and chopped)
- ¼cup fresh thyme leaves (stripped from their stems)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
Step 1Season chicken breasts with Kosher salt and freshly ground black pepper.
Step 2Heat 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.
Step 3Add 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.
Step 4Remove 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.