On June 14th, 1800, Napoleon Bonaparte stood victorious on the battlefield of Marengo in northern Italy. His exhausted troops had just pulled off a stunning reversal against Austrian forces, turning the tide of the War of the Second Coalition.
But as the cannons cooled and the wounded were tended to, Napoleon faced a different challenge—his own hunger. What followed became the stuff of culinary legend: his personal chef, with limited supplies and battlefield urgency, whipped together a rustic yet flavorful dish that would forever be tied to that day—Chicken Marengo.
Simmered chicken in a tomato and garlic cognac sauce, served with mushrooms, croutons, and a fried egg, Chicken Marengo is more than a meal. It’s a celebration of resilience, resourcefulness, and flavor. Let’s dive into the dish’s dramatic origins and why it became one of Napoleon’s most enduring legacies.
According to legend, Napoleon returned to camp and demanded dinner. His chef, Dunand, had little to work with—supply wagons had been delayed and the surrounding area had been picked clean by soldiers. Foraging nearby farms and the leftovers of the army’s stores, Dunand found chicken, tomatoes, garlic, olive oil, a bit of cognac, mushrooms, some stale bread, and an egg.
Read the full story and recipe here:
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