Classic Chicken Marengo: A Hearty French Dish Born on the Battlefield

Chicken Marengo is a traditional French dish that traces its origins to the Battle of Marengo in 1800. Legend has it that Napoleon Bonaparte’s personal chef created this dish from the limited ingredients available after their victory. This recipe combines tender chicken, juicy tomatoes, and aromatic herbs to create a culinary masterpiece.

Ingredients:
– 1 whole chicken, cut into 8 pieces
– Salt and pepper to taste
– 2 tablespoons olive oil
– 1 large onion, chopped
– 2 cloves garlic, minced
– 2 tablespoons brandy (optional)
– 1 cup chicken broth
– 1 can (14.5 ounces) diced tomatoes
– 1/2 cup dry white wine
– 1 teaspoon dried thyme
– 1 bay leaf
– 1/2 cup black olives, pitted and halved
– 1/4 cup capers
– Fresh parsley, chopped, for garnish

Instructions:
1. Season the chicken pieces with salt and pepper.
2. In a large skillet, heat the olive oil over medium heat. Carefully add the chicken pieces and brown them on all sides. Once browned, remove the chicken and set aside.
3. In the same skillet, add the chopped onion and minced garlic. Sauté until they are softened and fragrant, about 5 minutes.
4. If using, carefully pour the brandy into the skillet. Use a match to flame the brandy, ensuring proper safety measures. Once the flames subside, add the chicken broth, diced tomatoes, white wine, thyme, and bay leaf. Stir to combine.
5. Return the browned chicken pieces to the skillet, ensuring they are submerged in the sauce. Bring to a simmer, then reduce the heat to low. Cover and let the dish simmer for 30 to 40 minutes, or until the chicken is fully cooked and tender.
6. Add the black olives and capers during the last 10 minutes of cooking.
7. Remove the bay leaf, and taste the sauce. Adjust seasoning with salt and pepper if necessary.
8. Garnish with fresh parsley before serving.