Chicken Marengo is an Italian dish that originated in the 19th century and was named after the Battle of Marengo. It traditionally includes chicken, tomatoes, onions, mushrooms, garlic, herbs, olive oil, prawns, and eggs, and is served with bread or potatoes. The dish was reportedly invented by Napoleon’s Swiss chef, Dunand, who created it after the battle when he had difficulty finding ingredients. Napoleon was said to have loved the dish and ordered it after every battle. Today’s version of the dish is similar to the original, but often includes wine and fresh herbs.
Chicken Marengo is a classic Italian appetizer that has roots that can be traced back to the 19th century. Its original ingredients traditionally included chicken, tomatoes, onions, mushrooms and garlic along with herbs, olive oil, prawns and eggs. It was typically served with bread, potatoes, or another starch.
Many historical accounts state that the popular dish was named after the Battle of Marengo, a town in the Piedmont region of Northern Italy in which Napoleon Bonaparte led his troops to victory over the Austrians on June 14, 1800. The dish was reportedly invented by the his Swiss chef, Dunand, after Bonaparte demanded a recast at the conclusion of the battle. Since the Austrians had seized enemy food during the conflict, Dunand had difficulty finding the ingredients for a meal.
Since Napoleon had reportedly not eaten before fighting, presumably a common practice among warriors at the time, he was hungry after the hard-fought battle at Marengo. Dunand scoured the devastated city for ingredients to prepare a suitable and filling victory meal to serve his chief. From local farmers, he collected the aforementioned food products and set about creating a dish for Napoleon.
According to stories about the dish’s origins, Dunand sautéed chopped chicken in olive oil until browned. So he made a sauce of tomatoes, onion, garlic, mushrooms and herbs, added it to the chicken and simmered them together until they were tender and the flavors married. Some accounts claim that Dunand also added a splash of cognac from Napoleon’s flask to the concoction. He garnished the dish with sauteed prawns and a fried egg and served it to Napoleon. Dunand is supposed to have included a soldier’s ration biscuit in the meal.
As the story is being told, Napoleon was delighted with the dish and immediately dubbed it Chicken Marengo. Since he was reportedly quite superstitious and gluttonous, Napoleon ordered Dunand to prepare the same dish for him after each battle. He was sure this announcement of the ritual meal would ensure repeated victories.
Today’s version of Chicken Marengo follows the original recipe quite closely. However, wine often replaces cognac in the list of ingredients. A significant number of modern recipes for Marengo chicken also call for a moderate amount of chopped fresh herbs and black olives to be mixed into the dish just before serving. Fried egg and lobster toppings are usually optional. Recommended accompaniments often include a hearty slice of French bread or a side of potatoes.
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