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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Saad Murtaza
[email protected]This dish is a keeper! I will be making it again and again.
Nayeem Pathan
[email protected]I would definitely recommend this recipe to others.
Linda Hernandez
[email protected]This is a great recipe for a quick and easy weeknight meal.
Adeniyi Taofeek
[email protected]Not a fan of this recipe. The chicken was bland and the sauce was too acidic.
Itx_ikram_ 900
[email protected]This recipe was easy to follow and the chicken turned out great.
Crusty Dusty Dinosaur
[email protected]The chicken was a little dry, but the sauce was good.
Misbah Jahanzaib
[email protected]This was a delicious and easy recipe to follow. I will definitely be making it again.
Shams Issa
[email protected]I've made this recipe several times and it always turns out great. The chicken is always moist and flavorful, and the sauce is delicious.
Nina Hela
[email protected]I made this dish last night and it was a hit with my family! The chicken was cooked perfectly and the sauce was rich and flavorful. I will definitely be making this again.
Diyaa Hussein
[email protected]This is one of my go-to recipes when I'm looking for a quick and easy meal. The chicken always turns out tender and flavorful, and the sauce is delicious. I like to serve it over mashed potatoes or rice.