Italian News Headlines 15-06-2024 - 160 earthquakes have hit the Campi Flegrei area of Naples in the last few days, including one measuring 4.4, the strongest to be measured in over 40 years --- The owner of a restaurant in Sorrento, tired of looking for suitable waiters, has bought two robots to serve his customers --- Statistics released for 2022 show Italy produced 40% of Europe's tomatoes --- Jannik Sinner rises to ATP number 3 in the world after his semi-final win in Rotterdam --- Jannik Sinner becomes the first Italian to win the Australian Open tennis tornament --- Italian social media influencer, Chiara Ferragni, is under investigation for fraud over a Christmas Cake sponsorship deal with Italian cake manufacturer, Balocco --- A man and a woman died when their Mercedes SUV broke through the barrier of a car park overlooking Lake Como and plunged 10 metres into the water --- Interbrand, the world's leading brand consultancy, has valued Italy's 'Vespa' at over one billion euros --- Judges in a bomb-proof courtroom in Calabria, have sentenced 200 'Ndrangheta members to more than 2,200 years in prison
Pollo alla Marengo - Chicken Marengo
Pollo alla Marengo


Serves 4

  • 350g chicken breast, cut into bite-sized chunks
  • 15ml olive oil
  • 50g butter
  • 1 garlic clove, crushed
  • 60ml brandy
  • 400g can chopped tomatoes
  • Heaped teaspoon tomato purée
  • 100ml chicken stock
  • 120g mushrooms, sliced
  • Freshly ground black pepper to taste
  • 1 tablespoon chopped parsley


  1. Add the olive oil and a small knob of the butter to a large saute pan with lid.
  2. Once hot add the chicken breast and cook over a medium heat until the pieces are browned all over.
  3. Add the crushed garlic, stir, lower the heat and put the lid on the pan. Cook gently until all the chicken juices begin to run dry.
  4. Add the lemon juice, increase the heat to medium and stir until the lemon juice is all gone.
  5. Increase the heat and then pour over the brandy.
  6. When the brandy has evaporated add the tomatoes and tomato purée. Stir well.
  7. Add the chicken stock and stir again.
  8. Once the sauce is bubbling turn the heat to low and replace the lid.
  9. Let it simmer gently, stirring from time to time, for between 45 minutes and 1 hour. The chicken should be tender and beginning to fall apart.
  10. Melt the remaining butter in a small pan and then add the mushrooms and some ground black pepper. Cook over a fairly high heat until the mushrooms are dark brown.
  11. Divide the chicken and sauce between four plates and top each with a portion of mushrooms and a sprinkle of chopped parsley.


Serve with a green vegetable and either mashed, boiled or roast potatoes.
Other pages you might like
Made in Italy
Enter your email address below to receive our free newsletter, 'I Love Italy'. It provides a captivating glimpse into the allure of 'The Bel Paese', containing extracts from our most recent articles, a window on Italian news, fashion, music and culture, useful information for visiting and living in Italy as well as our latest, delicious Italian recipes.

Subscribers are also entitled to a 10% discount on purchases from our sister-site, Italy Gifts Direct.

We will not use your email address for any other purpose or pass it on to any other organisation and you can unsubscribe from this service at any time.