Marengo Chicken

17 Reviews
100% would make this recipe again

Chicken cooked in a tomato mushroom sauce.

Legend has it that this dish was served to Napoleon the night before his victory in the Battle of Marengo (not far from Milan, Italy, on June 14, 1800). Apparently, the Emperor rather liked it…

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Preparation : 10 min Cooking : 45 min
320 calories/serving

Ingredients

2 chicken legs, with back, skinless 600 g
2 tbsp white flour (all purpose) 16 g
1/2 clove garlic, finely chopped
1 shallots, finely chopped 40 g
7 button (white) mushrooms, sliced 100 g
1 tbsp butter, unsalted 14 g
1/2 tbsp olive oil 8 mL
1 bay leaf 0.2 g
1 sprig fresh thyme 0.4 g
2/3 cup chicken broth 170 mL
2 tsp tomato paste 12 g
1 pinch salt [optional]
ground pepper to taste [optional]

Before you start

Put the serving dish in the oven at the lowest setting to keep the chicken warm.

Method

  1. Coat the chicken with flour. Prepare the vegetables: Finely chop the garlic and shallot; slice the mushrooms.
  2. Heat the butter in a pan, over medium heat and sauté the pieces thoroughly on each side until golden, about 6-7 min. Set them aside on the warmed serving plate in the oven.
  3. Add the oil to the pan and heat. Add the garlic and shallot, bay leaf, and thyme. Cook 2-3 min. Pour half of the warm broth then scrape the bottom of the pan thoroughly as the liquid comes to a boil.
  4. Add the chicken back in. Add the remaining broth and the tomato paste, cover, and simmer. Turn the chicken pieces 2 or 3 times during the cooking. Add the mushrooms to the pan after the chicken has cooked 30-35 min. Cook an additional 10-15 min. Add salt and pepper to taste. Serve.

Nutrition Facts Table

per 1 serving (280 g)

Amount

% Daily Value

Calories

320

Fat

15 g

23 %

Saturated 5.2 g
+ Trans 0.2 g

27 %

Cholesterol

100 mg

Sodium

350 mg

15 %

Carbohydrate

13 g

4 %

Fibre

1 g

5 %

Sugars

1 g

Net Carbs

12 g

Protein

32 g

Vitamin A

23 %

Vitamin C

6 %

Calcium

4 %

Iron

19 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin B2, Vitamin B6, Zinc
Good source of  :
Copper, Folacin, Iron, Magnesium, Vitamin A, Vitamin B1, Vitamin B12
Source of  :
Manganese, Vitamin E
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 1
Meat and Alternatives 3 ½
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

17 Reviews (16 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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may 13, 2012 | I would make this recipe again

I think maybe some real tomato would give this more punch, maybe more herbs, too. Overall, not bad. Edit: Tried it again tonight, used maybe half a cup of canned tomatoes I had left over from a couple of nights ago and went rumaging into the seasoning shelf to find a jar of "smoked paprika and rosemary seasoning". What a difference! The changes, especially the seasoning, made this dish. Just the right kick.

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