NAPOLEON'S CHICKEN MARENGO
Chicken Marengo has been subjected to its authenticity over the years and my personal determination is it's a concept not a true recipe. It is said Chef Dunand prepared this dish for Napoleon by quickly soliciting ingredients from local farmers after the June 1800 Win against the Austrians in Marengo, Italy (which is said to become his "lucky" dish). In fact, that same evening N seized Gen. Kellerman's dinner (not this dish), which had been donated by a local monastery. CD didn't go to work for Napoleon until 1801 and was in Russia in June, 1800. N enjoyed chicken ala provencale often for breakfast, which could be the starter base to the CM recipe, C D recorded recipe in 1809. The use of mushrooms, truffles, garlic, black olives, white wine, seasonings, etc. have been other chef's interpretation or personal preferences. Crawfish and French fried eggs were indeed part of the original recipe, but one or both have been left out or substituted throughout the years. I've written a recipe as close to the original, while making it 21st Century user friendly.
Provided by Southern Lady
Categories < 4 Hours
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Salt and pepper chicken and pat in seasonings.
- Heat olive oil to med-high.
- Dredge chicken in flour and add to heated oil.
- Brown on both sides, about 3 minutes each side.
- Place browned chicken on papertowels
- In same skillet, saute onions 10 minutes.
- After five mins add minced garlic.
- Add tomatoes, wine, and stir until bubbly.
- Lower heat to a low simmer.
- Return chicken pieces to skillet.
- Simmer for 1 hour if using dark meat, 45 mins if using breasts.
- Check chicken at 15 min intervals. If too dry, add 1/3 C Chicken Broth (or to your liking).
- At first 15 min interval, taste sauce and S& P to your taste.
- Preheat oven to 400 degrees.
- Add mushrooms and shrimp to simmering chicken at 50 mins or 35 mins, respectively, assure shrimp is simmering in sauce until just pink.
- Butter slices of bread or drizzle olive oil and toast in preheated oven (3-5 mins).
- Add one piece of chicken on top of a slice of toast, spoon sauce over chicken.
- Add 2-3 shrimp on top or around chicken.
- Sprinkle a little parsley on each serving (optional).
- Fry eggs in olive oil or bacon grease, Sunny side up (eggs optional).
- Place egg by side of chicken serving, S&P to taste.
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Martinv Smartin
[email protected]This recipe is a great way to use up leftover chicken. It's quick and easy to make, and the results are delicious.
Livi LaBore
[email protected]I was a little skeptical about this recipe at first, but I'm so glad I tried it! It was surprisingly easy to make and the chicken was cooked perfectly.
Shahnawaz Alam
[email protected]I've never made chicken Marengo before, but this recipe made it easy. The instructions were clear and the results were delicious.
Akhter Khan
[email protected]This is my go-to recipe for chicken Marengo. It's always a hit with my family and friends.
Armankhan Armankhan
[email protected]I love this recipe! It's so easy to make and the results are always delicious.
Teddy Spaghetti
[email protected]This dish is a keeper! I've made it several times and it's always a crowd-pleaser.
Gita Khyaju
[email protected]I'm not a great cook, but this recipe was easy to follow and the results were amazing! The chicken was moist and tender, and the sauce was delicious.
Ayesha Md. Salim
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved it. The chicken was cooked perfectly and the sauce was so flavorful.
Mustafa Alatyiah
[email protected]I followed the recipe exactly and it turned out great! The chicken was tender and juicy, and the sauce was flavorful and rich.
Ifrax Abdi
[email protected]This dish was absolutely delicious! The flavors were perfectly balanced and the chicken was cooked to perfection. I will definitely be making this again.