Chicken Marengo is a dish that can trace its origin back to The Battle of Marengo (1800). Legend has it that after having won this battle, Napoleon Bonaparte demanded a quick supper. However, his chef only had the very basic provisions. So he fried some chicken in olive oil, used tomatoes, garlic, onions and cognac to make a sauce, cooked some crayfish and garnished this dish with fried eggs and bread. And voila, the Chicken Marengo was born. Napoleon is said to have liked the dish a lot and since he had won the battle, thereafter, considered it lucky. Today, mushrooms, chicken stock, wine, and herbs such as parsley and thyme are added to the Chicken Marengo. Chicken Marengo may be served with hot pasta or rice.