Photograph of the finished Chicken Marengo

France · Gà om cà chua nấm kiểu Marengo

Chicken Marengo

55 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 640 g
  • Photograph of Tomato Tomato 8
  • Photograph of Mushrooms Mushrooms 320 g
  • Photograph of Prawns Prawns 240 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of White wine White wine 240 ml
  • Photograph of Cognac Cognac 60 ml
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Olive oil Olive oil 100 ml
  • Photograph of Parsley Parsley 20 g

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.

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