Marengo Chicken

3 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…

Preparation : 10 min Cooking : 45 min
320 calories/serving
  • Can be done in advance
  • Can be frozen
  • Easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Diabetes-friendly


4 chicken legs, with back, skinless 1.2 kg
4 tbsp cornstarch 30 g
1 clove garlic, finely chopped
1 1/2 shallots, finely chopped 60 g
14 button (white) mushrooms, sliced 200 g
2 tbsp butter, unsalted 28 g
1 tbsp olive oil 15 mL
2 bay leaf 0.4 g
1 sprig fresh thyme 0.4 g
1/2 cup white wine 125 mL
1/2 cup chicken broth 125 mL
1 1/2 tbsp tomato paste 26 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

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


  1. Coat the chicken with cornstarch. 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 in the white wine then scrape the bottom of the pan thoroughly as the wine comes to a boil.
  4. Add the chicken back in. Add the warm 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 (230 g)


% Daily Value




15 g

23 %

Saturated 5.2 g
+ Trans 0.2 g

27 %


100 mg


210 mg

9 %


13 g

4 %


1 g

4 %


2 g

Net Carbs

12 g


31 g

Vitamin A

24 %

Vitamin C

5 %


3 %


16 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 1
Meat and Alternatives 3 ½
Fats 1 ½

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Members' Reviews

3 Reviews (3 with rating only ) 100% would make this recipe again

This recipe is in the following categories

Vegetables | Poultry | Main courses/Entrées | Diabetes-friendly | High Iron | Braise/Stew | Italian

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