Poulet Sauté à la Marengo

Chicken with Tomatoes, Olives, and Mushrooms

Preparation info

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By James Peterson

Published 1991

  • About

Although chicken sautés can be varied almost infinitely by changing the garniture, the cooking method for the chicken sauté remains the same. Chicken Marengo was originally served with deep-fried eggs and crayfish, but most restaurants and home cooks usually serve this version.


chickens, 2, total weight 6 to 8 lb 3 to 4 kg
salt and pepper to taste to taste
olive oil ¼ cup 60 ml
small mushrooms 8 oz 250 g
chicken stock (brown chicken stock or white chicken stock) 1 cup 250 ml
garlic cloves, crushed, peeled 2 2
tomatoes, peeled, seeded, chopped 4 to 6 medium 4 to 6 medium
white wine 1 cup 250 ml
green olives, pitted 24 24
chopped parsley 1 tbsp 15 ml


  1. Cut the chickens into quarters. Pat the pieces dry with paper towels and season with salt and pepper.
  2. Heat the olive oil in a 10- to 12-inch straight-sided sauté pan and brown the chicken, skin side first. If the pieces stick when turning them, they probably are not brown enough; wait a few minutes and try again. The pieces usually require about 10 minutes of cooking on each side. When the chicken is cooked, transfer it to a plate and keep it warm while preparing the sauce.
  3. While the chicken is browning, cook the mushrooms in ½ cup (125 milliliters) of the stock in a covered 2-quart (2 liter) saucepan for 5 minutes.
  4. After removing the chicken, pour off the fat from the sauté pan and add the garlic, tomatoes, wine, mushroom cooking liquid, and the remaining stock. Reduce until about 2 cups (500 milliliters) remain. (Some recipes suggest thickening the sauce at this point with beurre manié, but this step is not necessary.) Remove the garlic.
  5. Heat the olives and cooked mushrooms in the sauce for 1 to 2 minutes.
  6. Serve the chicken napped with the sauce. Sprinkle with parsley.