"This has long been a favorite. It's thought to have been created by a chef to celebrate Napoleon's victory at Marengo. It can be made with other chicken parts (drumsticks, wings, etc.) but works best with chicken breasts."

Original recipe yields 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (690.4 g)
Calories 603.5
Total Fat - 12.8 g
Saturated Fat - 3.1 g
Cholesterol - 194.6 mg
Sodium - 1450.8 mg
Total Carbohydrate - 38.9 g
Dietary Fiber - 4.9 g
Sugars - 7.6 g
Protein - 76.1 g
Calcium - 104.7 mg
Iron - 4.9 mg
Vitamin C - 57.9 mg
Thiamin - 0.4 mg

Step 1

1. Cut chicken into pieces about 1" - 1½" square.

Step 2

2. Heat oil in skillet. Sprinkle chicken with salt, pepper, and paprika and brown in hot oil. Remove.

Step 3

3. Drain into skillet the liquid from the mushrooms if using canned (or add an equivalent amount of bouillon to the skillet if using fresh mushrooms). Add onion, green pepper, and garlic.

Step 4

4. Cut tomatoes into bite-size pieces.

Step 5

5. Cover and cook 5 minutes. Add 1 teaspoon salt or less (bouillon and cooking wine add salt), chicken, mushrooms, tomatoes, marjoram, wine, and bay leaf.