Napoleons Chicken Marengo Recipes

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CHICKEN MARENGO

In the middle of June 1800, Napoleon Bonaparte's troops were engaged in battle with Austrian forces near the small village of Marengo in northern Italy. The battle was fierce, or so the legend has it, and Napoleon, of course, emerged victorious. And hungry. He asked his chef to prepare a meal quickly and the cook scoured the countryside looking for foods to prepare. He scurried around and discovered a chicken, olive oil, tomatoes, herbs, eggs and crawfish. Within minutes, a fire was started and the chef prepared a quick sauté of the chicken with tomatoes, oil and herbs. It is said that he garnished the dish before serving it with a fried egg and crawfish. In my version, the chicken, cut into serving pieces, is simply browned in a little olive oil (I add a touch of butter to give it flavor) on both sides. I then prefer to add sliced mushrooms (there are those who declare that truffles were among the original ingredients), seasonings, wine, tomatoes and parsley and cook covered until done, about 10 minutes longer.

Provided by Pierre Franey

Categories     poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15



Chicken Marengo image

Steps:

  • Sprinkle the chicken with salt and pepper to taste.
  • Heat the butter and oil in a heavy skillet over medium-high heat. Add the chicken pieces skin-side down. Cook until golden brown on one side, about five minutes. Turn the pieces and cook on the other side about two minutes. Pour off the fat from the skillet.
  • Scatter the mushrooms over the chicken. Stir to distribute. Add the onion, garlic, bay leaf and thyme and cook about 5 minutes.
  • Add the wine and scrape the bottom of the skillet with a wooden spoon to dissolve the brown particles that cling to the bottom of the pan. Add the tomatoes, tomato paste, chicken broth and parsley. Bring to the boil. Cover and cook 10 minutes. Serve with rice and a tossed green salad.

Nutrition Facts : @context http, Calories 703, UnsaturatedFat 30 grams, Carbohydrate 15 grams, Fat 48 grams, Fiber 5 grams, Protein 48 grams, SaturatedFat 15 grams, Sodium 1465 milligrams, Sugar 8 grams, TransFat 0 grams

1 3-pound chicken cut into serving pieces
Salt to taste, if desired
Freshly ground pepper, to taste
2 tablespoons butter
2 tablespoons olive oil
1 1/2 cups thinly sliced mushrooms (about 1/2 pound)
1/2 cup finely chopped onion
1/2 teaspoon finely minced garlic
1 bay leaf
2 sprigs fresh thyme or 1/2 teaspoon dried
1/2 cup dry white wine
2 cups cored and cubed red ripe tomatoes, or use canned tomatoes
1/4 cup tomato paste
1/2 cup chicken broth
2 sprigs fresh parsley

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



Napoleon's Chicken Marengo image

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.

8 chicken pieces or 4 large chicken breasts
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup flour
4 tablespoons olive oil (or enough to brown chicken)
1 -2 garlic clove, minced
1 medium onion, chopped (optional)
1 cup tomatoes or 1 cup canned tomato, diced
3/4 cup cooking sherry or 3/4 cup sub with chicken broth
1 cup sliced mushrooms, fresh preferably
8 -12 medium shrimp, cleaned (optional)
4 slices 1/2-inch thick bread for toast (French or Italian)
4 tablespoons butter or 4 tablespoons olive oil
1 tablespoon parsley, chopped (optional)
4 eggs (optional)

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