Sam’s historical recipe corner: Chicken Marengo
- Preparation and cooking time
- Total time
- Difficulty 3/10
Skip to ingredients
- 2 Chicken breastsskinless, chopped into 2-3 pieces
- 1tbsp Olive oil
- 1tbsp Plain white flour
- 1 Onionfinely chopped
- 100g Mushroomssliced
- 150ml Dry white wine
- 150ml Stock
- 2 Garlic clovescrushed
- 3tbsp Tomato purée
- 1tsp Parsleyfinely chopped
- 150g Long grain rice
- 2 Eggs
Method
step 1
Heat a frying pan and add the oil. Dab the chicken pieces dry with a paper towel and coat thinly with flour. Sauté over a medium heat for five minutes.
step 2
Transfer the chicken pieces to a medium-sized, lidded saucepan. Add the onion and mushrooms to the frying pan and sauté these for around six minutes. Once tender, add to the saucepan. Take the frying pan off the heat and add the wine, before pouring this enriched wine into the saucepan.
step 3
Add the stock, garlic and tomato purée to the saucepan and stir well. Bring it to the boil and then simmer, covered, for 30 minutes. Remove the lid and simmer for another 30 minutes or until the sauce is reduced. Meanwhile, cook the rice and fry the eggs.
step 4
Serve the chicken and sauce on a bed of rice. Sprinkle with parsley and garnish with a fried egg.
Authors
Matt Elton is BBC History Magazine’s Deputy Editor. He has worked at the magazine since 2012 and has more than a decade’s experience working across a range of history brands.
