Chicken Marengo with olives (poulet Marengo aux olives)


- by Gabriel Gaté



Stage 3: Ajaccio/Calvi This dish is from the Corsica region. Chicken Marengo is a dish created by Napoleon Bonaparte’s cook to please the emperor after the battle of Marengo. It’s lovely served with delicate broad beans.


80 ml (⅓ cup) olive oil
8 chicken pieces on the bone, with the skin
3 tbsp finely chopped shallots
1 tbsp finely cut lemon thyme
4 thin pieces of orange skin
100 ml (3½ fl oz) dry white wine
2 cups peeled, diced tomatoes
30 small olives
freshly ground pepper
20 broad beans, shelled, blanched and skin removed
2 tbsp chopped parsley


Heat half the olive oil in a pan and brown the chicken pieces, skin-side down, for a few minutes. Transfer the chicken to a roasting tray with the remaining oil and finish cooking in the oven at 160°C (320°F/Gas 2) for about 15 minutes.

Remove the fat from the chicken pan. Add the shallots, thyme and orange skin and stir for a few minutes. Stir in the wine and bring to the boil. Add the tomatoes, stir well and cook for 10 minutes.

Add the chicken pieces and olives to the sauce, season with salt and pepper and heat through on low heat.

Serve with broad beans and sprinkle with chopped parsley.

SBS cook’s notes
This recipe has been reproduced with minor SBS recipe style changes. | Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60g, unless specified.

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