Legend has it that Chicken Marengo was created in Napoleon's camp when his cook improvised with whatever was at hand – chicken, tomatoes, olive oil, white wine, crayfish, eggs and white bread. Our home version follows the modern approach of chef Pierre Franey. The chicken is braised with mushrooms, tomatoes, white wine and cognac until you get a fragrant, juicy sauce. Serve it with rice or fresh bread.
Season the chicken pieces with salt and pepper. In a heavy pan, melt the butter with the oil over medium-high heat. Place the chicken pieces skin-side down and fry until golden brown for 5–10 minutes,…
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