According to a popular myth, the dish was first made after Napoleon defeated the Austrian army at the Battle of Marengo at Marengo south of Turin, Italy, when his chef Dunand foraged in the town for ingredients (because the supply wagons were too distant) and created this amzing dish from what he could gather. According to this legend, Napoleon enjoyed the dish so much he had it served to him after every battle.
Traditionaly it is served with the addition of egg ( sunny side up or scrambled) and crayfish.
Chicken Marengo
French dish consisting of a chicken sautéed in oil with garlic, tomato and white wine.
Servings: 4
Ingredients
- 1 chicken cut into pieces or 6 pieces chicken thights
- 2 medium onions chopped
- 2 garlic cloves minced
- 1 can 400 g, 14 oz diced tomatoes
- 1 bay leave
- 110 g 1 cup, 3.9 oz button mushroom, finely sliced
- 250 ml 1 cup white wine
- 250 ml 1 cup chicken stock
- 1 1/2 tbsp butter
- 1 tbsp olive oil
- 1 tbsp chopped parsley leaves
- 1 tbsp lemon juice
- salt and pepper to taste
Instructions
- Cut chicken into several parts and season with salt and pepper.
- In a large pot, on medium high heat, heat the mixture of butter and olive oil, add the chicken and fry on all sides until golden.
- Add the chopped onions and cook until soft.
- Pour chicken stock, add chopped garlic, tomatoes and bay leave and cook on low heat for 20 minutes.
- Then add the cleaned and sliced mushrooms, white wine, season with salt and pepper and cook for 20 minutes, or until sauce thickens.
- Serve on a plate with toasted bread, drizzle with lemon juice and sprinkle with chopped parsley.
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