Spicy Chicken Marengo with Lobster Tail

Chicken Marengo! This dish is named after Napoleon’s battle with the Austrian army at Marengo south of Alessandria, Italy if you were interested in the history of this dish. This dish is custom adding in lobster tail over the original recipes crayfish with also the addition of green olives and a spicy tomato sauce. Sides include a fried egg, a toasted yellow squash, and a cup of white or jasmine rice.

Check out the basic recipe below!

 

Chicken Marengo plated with napkin knife and fork on a granite countertop. Rice, squash, and lobster with sprigs of Thyme as garnish. Lifestyle scene setting with a gray linen napkin with a knife and fork
Chicken Marengo plated with napkin knife and fork on a granite countertop. Rice, squash, and lobster with sprigs of Thyme as garnish.

 

Spicy Chicken Marengo Recipe:

  • 4 (4 ounces) chicken breast filets (boneless and skinless)
  • 2 Lobster tails
  • 2 tbsp. virgin olive oil
  • 2 tbsp. unsalted butter
  • 1/2 cup of flour
  • 1 medium onion (peeled and sliced)
  • 2 Cans of a spiced tomato sauce
  • cup grape or cherry tomatoes
  • 1 cup of sliced mushrooms
  • cup white wine
  • 1/2 cup olives
  • 1/4 cup fresh thyme leaves
  • Parsley
  • Salt to taste
  • Fresh ground black pepper to taste
  • Eggs (optional)

 

Chicken Marengo Ingredients. Chicken, lobster tails, eggs, lemon zest, shallot, garlic, thyme, sliced mushrooms, bay leaves, yellow squash, cherry tomatoes, red and orange peppers julienned.
Fresh ingredients of: Chicken breast, lobster tails, eggs, lemon zest, shallot, peppercorns, himalayan pink salt, garlic, thyme, sliced mushrooms, bay leaves, yellow squash, cherry tomatoes, red and orange peppers julienned.

 

Start by rinsing all of the vegetables off with water then set aside and preheat oven to 400 F. Start with the grape or cherry tomatoes, drizzle with olive oil in on a baking pan and salt and pepper to taste. Bake the tomatoes at 400 F until they start to become lightly charred. While the tomatoes are charing cut the rest of your vegetables, slice the mushrooms and peppers, then place the garlic in a large skillet with some olive oil and wait till the garlic starts to sizzle, then add the mushrooms. Cook the mushrooms with a pinch of salt and pepper on high heat with the onions and peppers until the mushrooms are browned, about 5 minutes but not limp, then add the white wine to deglaze the pan.

Next add the cans of spiced tomato sauce into a dutch oven with the sautéed vegetables and cook on high until the sauce begins to bubble, letting it reduce for 3 to 4 minutes. Add the charred cherry or grape tomatoes and set to a low simmer.

Prepare the chicken by patting it dry. Set out the flour in a shallow dish and dredge the chicken, then season with salt and pepper to taste. In a large pan heat oil to a medium-high heat, then add the chicken, turning until brown on both sides which will take about 3 minutes per side. Remove from the pan and set aside.

Clean the lobster tails and season with salt and parsley on a baking pan. Bake at 400 F for about 20 minutes until the lobster tails are tender. An alternative method, if you prefer, you can sear with butter in a frying pan.

Once the chicken and lobster are ready add to the dutch oven and cook until both are warmed through, about 4 to 5 minutes, and stir in butter. Plate on a serving platter with sides of white rice and roasted yellow squash and garnish with thyme and black olives. Sunny side up eggs optional.

 

 

 

 

I am available for editorial and commercial food and beverage photography assignments throughout the Midwest in Illinois, Milwaukee, Minneapolis & St Paul Twin Cities, Minnesota, and Madison or beyond. I also have a home studio based in Chicago centrally located the Andersonville neighborhood where I also do product photography and food styling. I am also available for remote shoot projects if your project allows.

Please feel free to contact me for availability for your project or for image licensing information. 

 

 

Food Blogger Photography