Bonjour, my dear friends! Today we’re bringing back a little bit of history—Chicken Marengo may have been Napoleon’s favorite! It is a rustic French dish with tomatoes, wine, garlic, and a touch of lemon zest at the end that will make your tastebuds say merci beaucoup! Simple, humble ingredients. One pot. Pure joy. Whether you’re a rookie or a seasoned home chef, you’re going to nail it—and have fun doing it, I promise! Bon Appétit!
RECIPE LINK: https://chefjeanpierre.com/chicken-recipes/chicken-marengo/
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22 Comments
Looks wonderful and probably tastes better. My dear Chef, 🧑🍳 think you’re drinking one cup of coffee too many!😊
The Rive Gauche. Now Napoleon, c'est Bon. Bon appetit! 🍗🍷🍽️👨🏻🍳
I eat chicken in the mornings too…..eggs!!
What a fabulous commentary! Add your history recollections of the dishes you make as often as you like 😀👍
Your food Chef is so mouthwatering ❤
Lol@ “let’s have a meeting “
Im totally behind my new Chef Commander! 2025 as fun and funny as Chef Justin Wilson or Chef Paul Prudhomme.❤❤❤❤
Thanks for sharing this with everyone.
❤❤❤❤❤❤
Well hello Chef. I was wondering if you would do a video on making crab cakes with a THICK "bechamel" sauce. My crab cakes and croquettes are always runny and falling apart. Thank you for your time and knowledge.
I'm wondering if you could begin in one pan crisping up the chicken and then once that is done, take it out and then cook the onions, mushrooms, garlic, tomato, etc. in the same pan to get a bit of the fond from the chicken and then add the chicken back into that same pan for the braising. I didn't see much fond in the chicken pan though. Is there any reason this would not work? Thanks.
i made something like that back in Germany in 1982-3 when I was in Germany, serving at Wiesbaden Air Base. I used beef minute steak stuffed with herbed rice, and a Mosel Valley red wine, but it's essentially the dish you made today. Thanks for reminding me of it. I'll have to make it again! You rock, JP!
Make Southern biscuits and gravy(your way of course) Day-1
😂
I love the hat!! 😂😂😂
great
Tonights dinner. With extra olives!! Well, maybe not extra so I don't blow people away with salt, but plenty.
Thanks chef Serve that with french buget mop up that souce
Can't get enough of this guy!
You can't help but, Get inspired, laugh & get dam hungry! 🤤
You are the best!🥂
Thank you!
Good thing you didnt name the restaurant Napoleon It would be difficult to cook with one hand tucked inside your shirt…
That’s the way I make Rabbit stew , yummy 😊
Hoping I can find out what pans those are? I think I can make out that they are WOLL, but they look larger than 12.5inches or 32cm?