Chicken Marengo

Method

1. 1 Pan-fry the chicken in olive oil for 5 minutes on each side until the skin is golden brown, then remove from the pan.
2. 2 Sauté the quartered mushrooms for 6 minutes until all the water is released, then add the garlic and peeled tomatoes.
3. 3 Pour the white wine and cognac into the pan, simmer for 2 minutes to evaporate the alcohol, then add the chicken.
4. 4 Simmer with the lid on for 25 minutes; it is said that this dish originated after the Battle of Marengo, so only ingredients that the chefs could find around the camp were used.
5. 5 Pan-fry the shrimp for 2 minutes, then fry a runny egg, arrange them on top, and sprinkle with parsley.

With an appliance

• Oven 55 min

  Replace step 4: cover and simmer the chicken with sauce on the middle rack of the oven at 180 degrees for 22 minutes; the shrimp and eggs in step 5 should still be pan-fried separately before being arranged on top.