📝 About This Recipe
Legend has it this storied dish was created by Napoleon Bonaparte’s chef following the Battle of Marengo, using only the humble ingredients scavenged from the local countryside. This elegant braise features succulent chicken simmered in a rich tomato and white wine sauce, perfumed with garlic and earthy mushrooms. It is a triumphant harmony of rustic French countryside flavors and sophisticated culinary technique, traditionally served with a unique garnish of fried eggs and crawfish.
🥗 Ingredients
The Poultry & Aromatics
- 3-4 pounds Whole Chicken (cut into 8 pieces, skin-on and bone-in)
- 1/2 cup All-purpose Flour (seasoned with salt and black pepper)
- 3 tablespoons Olive Oil (extra virgin)
- 2 tablespoons Unsalted Butter (divided)
The Braising Liquid & Vegetables
- 3 pieces Shallots (finely minced)
- 8 ounces Cremini Mushrooms (cleaned and quartered)
- 4 cloves Garlic (thinly sliced)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 cup Chicken Stock (low sodium)
- 14 ounces Canned Crushed Tomatoes (high quality San Marzano style)
- 3 sprigs Fresh Thyme (tied with kitchen twine)
Traditional Garnish
- 4-6 pieces Eggs (fried sunny-side up just before serving)
- 6 pieces Bread Triangles (fried in butter until golden)
- 2 tablespoons Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Pat the chicken pieces thoroughly dry with paper towels. Dredge each piece in the seasoned flour, shaking off any excess to ensure a light, even coating.
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2
In a large, heavy-bottomed Dutch oven, heat the olive oil and 1 tablespoon of butter over medium-high heat until the butter foam subsides.
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3
Working in batches to avoid overcrowding, brown the chicken pieces skin-side down first. Cook for 5-7 minutes per side until the skin is deeply golden and crisp. Remove chicken to a plate and set aside.
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4
Reduce heat to medium. In the same pot, add the mushrooms and cook undisturbed for 3-4 minutes until they begin to brown and release their moisture.
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5
Add the minced shallots and sliced garlic to the mushrooms. Sauté for 2 minutes until the shallots are translucent and fragrant, being careful not to burn the garlic.
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6
Pour in the white wine to deglaze the pot. Use a wooden spoon to scrape up all the 'fond' (the flavorful browned bits) from the bottom of the pan. Let the wine reduce by half.
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7
Stir in the crushed tomatoes, chicken stock, and the thyme sprigs. Bring the mixture to a gentle simmer.
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8
Nestle the browned chicken pieces (and any accumulated juices) back into the pot, ensuring the chicken is partially submerged in the liquid.
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9
Cover the pot tightly with a lid and reduce the heat to low. Simmer gently for 45-50 minutes, or until the chicken is tender and reaches an internal temperature of 165°F (74°C).
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10
While the chicken braises, fry the bread triangles in the remaining tablespoon of butter until golden and crispy on both sides.
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11
Once the chicken is cooked, remove the lid and discard the thyme sprigs. If the sauce is too thin, remove the chicken and simmer the sauce on high for 5 minutes to thicken.
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12
Just before serving, fry the eggs sunny-side up in a separate non-stick skillet.
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13
To serve, place a piece of chicken on a plate, ladle over a generous amount of the tomato-mushroom sauce, and top with a fried egg and a crouton triangle. Sprinkle with fresh parsley.
💡 Chef's Tips
Always use bone-in chicken for braising as the bones add incredible depth and body to the sauce. Don't skip the deglazing step with white wine; it provides the essential acidity to balance the rich tomatoes. If you want to be strictly authentic, garnish with cooked crawfish or shrimp alongside the fried eggs. Ensure your pan is hot before adding the chicken to get a proper sear; this locks in flavor and prevents the meat from steaming. If the sauce becomes too thick, simply whisk in a splash more chicken stock or water until you reach your desired consistency.
🍽️ Serving Suggestions
Pair with a crisp, dry French white wine like a Chablis or a light-bodied red like a Beaujolais. Serve over a bed of buttery wide egg noodles or creamy mashed potatoes to soak up the sauce. A simple side of steamed green beans with lemon zest provides a bright contrast to the rich braise. Crusty French baguette is essential for mopping up the runny egg yolk and savory tomato sauce.