Chicken Marengo Recipe

Chiken Marengo
submitted by sumit at




 Chicken2 Pound
 Tomato puree1 Tablespoon, preferably fresh
 Button mushrooms5 Ounce
 Madeira2 Tablespoon
 Olive oil7 Tablespoon
 Garlic2 Clove (10 gm)
 Butter2 Tablespoon
 Flour2 Tablespoon
 Eggs4 , a bunch of mixed herbs. optional:
 Bread slice4 , a bunch of mixed herbs. optional:
 Ham slice4 Ounce

Nutrition Facts

Serving size

Calories 631 Calories from Fat 313

% Daily Value*

Total Fat 35 g53.7%

Saturated Fat 12.1 g60.5%

Trans Fat 0 g

Cholesterol 186.5 mg

Sodium 507.5 mg21.1%

Total Carbohydrates 20 g6.8%

Dietary Fiber 1.3 g5.1%

Sugars 0.9 g

Protein 57 g113.2%

Vitamin A 8.3% Vitamin C 2.5%

Calcium 5.6% Iron 19%

*Based on a 2000 Calorie diet


Cut the chicken into neat pieces as nearly as possible the same size.
Scald the mushrooms, either diced or whole, for 10 minutes in boiling water to which you have added some lemon juice.
Take out and drain.
Keep the water.
Heat 6 tablespoonfuls of oil in a very wide saucepan.
Put the pieces of chicken into it, laying the largest pieces at the bottom.
Add salt, pepper, and a bunch of mixed herbs.
Over a high heat, fry the chicken, turning the pieces over frequently.
After 15 or 20 minutes, when the smaller pieces are done enough, take them out and keep hot.
Continue to fry the rest till done.
Meanwhile, melt 2 tablespoonfuls of butter and stir in 2 tablespoonfuls of flour to make a roux; stir over a gentle heat till very brown.
Put the saucepan on one side, away from the heat.
When the last pieces of chicken are ready, and taken out with the rest, pour off the oil into a small frying pan away from the fire, and replace it by the brown roux.
Moisten with 3 or 4 tablespoonfuls of the water in which the mushrooms were cooked; add the Madeira, tomato puree, garlic and mushrooms; and finally all the pieces of chicken.
Put the pan back over a gentle heat, and let it simmer without boiling while you prepare your garnishes.
Fry the slices of bread in the small frying-pan containing the oil.
Drain, and keep hot.
Add a little more oil and in it fry 4 eggs.
Drain and keep hot.
Still in the same frying-pan, heat for 5 seconds only, on each side, the slice of ham cut in four.
Put the chicken on a very hot dish, pour the sauce and the mushrooms over it, and arrange all round it, alternately, eggs, slices of fried bread and slices of ham.