Recipe Records - Chicken a La Marengo
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Chicken a La Marengo Recipe from The Pittsburgh Press

Saturday, May 14, 1904

Did you know is filled with delicious recipes that are easy to make' This chicken dish is not ordinary, it's extraordinary. A La Marengo is a French cooking term to describe a seasoning for sautéed chicken. The garnish typically has garlic, mushrooms, olive oil, and onion'all of it simmering together in a wine sauce with the chosen meat. Make sure the mixture thickens and you'll be rewarded with a delicious meal, ready to serve.

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  • Chicken
  • 4 Tablespoons of Olive Oil
  • 3 Shallots
  • 1 Clove of Garlic
  • 1 Bay Leaf
  • Parsley
  • Thyme
  • Chicken Stock
  • 1 Tablespoon of Flour
  • Mushrooms
  • 1 Egg Yolk
  • White Wine
  • Salt and Pepper for Taste
  • Heat oil in pan
  • Add chopped shallots and chopped garlic
  • Add bay leaf, thyme, and parsley
  • Mix well
  • Place chicken in the pan and cook until nicely browned and tender
  • Remove chicken from the pan
  • Skim out the shallots and other flavorings from the remaining oil
  • Add a tablespoon of flour to the pan and stir until smooth and brown
  • Add one and a half cups of chicken stock
  • Add mushroom slices
  • Stir together until smooth
  • Add egg yolk, salt, and pepper
  • Add white wine
  • Return the chicken to the sauce, cover and steam for 10 minutes
  • Arrange the chicken on a plate and pour the sauce on top

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