A plate with a fantastic palette of shades and textures is simply delightful. That’s what I have found here in this marvelous Chicken Marengo that called out to me on Pinterest.

This dish features chicken thighs, which are so affordable and great to use to feed a crowd. Canned tomatoes, onion, garlic and olives meld together into an exciting dish that works perfectly with mashed potatoes or rice.

Chicken Marengo has an interesting history. Food historians say it was created in honor of Napoleon’s defeat of the Austrians during the Battle of Marengo in 1800. There is dispute however if it was created by Napoleon’s own chef or if it was created decades later in remembrance of the historical victory. It’s more likely that the dish was created later in the 1800’s since many of the ingredients involved in the dish, such as tomatoes, were not readily available at the time of the battle. A world without tomatoes?! What!

I so love a little history lesson.

This is not my recipe, but here are some of my tips for a successful dish. I like to use Kalamata olives instead of the standard black olives. Pre-sliced saves time! I also prep a few of the ingredients before firing up the stove:

I do not cut the chicken thighs into 2-inch pieces. So, when I put the chicken back in the pan for the final heat through, I do it for more like 20-25 minutes instead of 15.

The recipe says to deglaze the pan. If you don’t know what that means here’s the definition: Add a liquid (in this case wine) to a hot pan, and scrape the bottom of the pan with a wooden spoon to get up all the brown bits. Let the liquid reduce to about half.

If your family is anti olive, you can use capers for that salty bite.

This dish reheats wonderfully, and it’s a good one to make ahead if need be.