Marengo

Marengo refers to a technique in French cuisine, specifically Poulet Marengo, which is traditionally made with chicken cooked in a tomato-based sauce with garlic, onions, and white wine, often accompanied by mushrooms and garnished with fried eggs or crayfish. The dish is said to have been created in 1800 by Napoleon Bonaparte’s chef after the Battle of Marengo in northern Italy. It has since become a classic in French culinary tradition, though modern versions often omit the more elaborate garnishes. The name Marengo is used to describe variations of the dish made with veal or other meats, following similar preparation methods.