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Le Chaudron recipe
Poulet Marengo
Chicken Marengo with tomatoes, mushrooms and fried eggs
⏱ 75 minServes 4Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1free-range chicken, 1.8 kg / 4 lb, cut into 8 pieces
400 g (14 oz)canned peeled tomatoes
300 g (11 oz)button mushrooms
200 g (7 oz)pearl onions
4 clovesgarlic
2gray shallots
300 ml (1¼ cups)dry white wine
200 ml (¾ cup)chicken stock
100 ml (½ cup)Cognac
100 g (3½ oz)pitted black olives
60 g (2 oz)unsalted butter
5 tbspolive oil
2 tbspflour
2 tbsptomato paste
1bouquet garnithyme, bay leaf, parsley
1bunch of flat-leaf parsley
4whole eggsfor the traditional garnish
8fried bread croutons
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 1 free-range chicken, 1.8 kg / 4 lb, cut into 8 pieces
- 400 g (14 oz) canned peeled tomatoes
- 300 g (11 oz) button mushrooms
- 200 g (7 oz) pearl onions
- 4 cloves garlic
- 2 gray shallots
- 300 ml (1¼ cups) dry white wine
- 200 ml (¾ cup) chicken stock
- 100 ml (½ cup) Cognac
- 100 g (3½ oz) pitted black olives
- 60 g (2 oz) unsalted butter
- 5 tbsp olive oil
- 2 tbsp flour
- 2 tbsp tomato paste
- 1 bouquet garni thyme, bay leaf, parsley
- 1 bunch of flat-leaf parsley
- 4 whole eggs for the traditional garnish
- 8 fried bread croutons
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the chicken out 30 minutes ahead. Season the 8 pieces generously and dust with flour, tapping off the excess.
- Finely chop the 2 shallots. Remove the germ from the 4 garlic cloves and chop them. Wipe the 300 g (11 oz) of mushrooms and quarter them.
- Blanch the 200 g (7 oz) of pearl onions for 1 minute to make peeling easier, then peel. (The dish dates back to Napoleon’s victory at Marengo.)
- Heat 3 tbsp of olive oil and 30 g (1 oz) of butter in the large cast-iron Dutch oven over high heat and brown the chicken in batches, 10 minutes.
- Set aside. Soften the shallots in the pot for 4 minutes. Add the garlic and tomato paste and cook 2 minutes, stirring.
- Add the cognac and flambé for 30 seconds. Add the white wine and reduce for 3 minutes. Add the crushed tomatoes, hot chicken stock and bouquet garni.
- Return the chicken with the pearl onions. Bring to a simmer and cook covered over low heat for 30 minutes. Add the mushrooms and olives and cook 15 more minutes.
- Fry the 4 eggs sunny-side up in the large oiled skillet. Brown the 8 croutons in butter. Serve the chicken with its sauce, the fried eggs and croutons, sprinkled with parsley.
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