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.
4-STEP CHICKEN MARENGO
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the chicken with salt and pepper, to taste, and lightly dredge in flour. In a large saute pan, heat the oil over medium-high heat and add the chicken. Brown on both sides, until nicely golden, about 3 minutes per side. Remove from the pan and set aside on a plate. In the same pan, add more oil, if needed, along with the onion, mushrooms and peppers and saute until softened and fragrant, but not limp, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomato paste and cook a few minutes to cook out the raw flavor. Turn up the heat, and add the wine/wine to deglaze the pan and let it reduce for 2 or 3 minutes. Add the beef broth and tomatoes. Once the mixture begins to bubble, add the browned paillards and any juices from the chicken and reduce the heat to a simmer. Cook until the chicken is warmed through, about 3 minutes. Turn the heat off and stir in the butter. Transfer to a serving platter and serve immediately.
CHICKEN MARENGO: NAPOLEON'S FAVORITE DISH
Steps:
- Season chicken breasts with Kosher salt and freshly ground black pepper.
- Heat a heavy-bottomed sauté pan over medium-high. Add olive oil and heat for another minute. Add chicken to pan and cook 2 to 3 minutes on each side until the breasts are lightly browned. Remove chicken from skillet and set aside.
- Add some butter to the pan and heat until it foams. Then add the onions and cook until translucent, about 2 minutes. Add wine and bring mixture to a boil. Return the chicken to the pan and add the tomatoes. Cover and reduce heat. Simmer 10 minutes or until chicken is tender and cooked through.
- Remove chicken and plate it. Add the chopped olives and thyme to the pan and cook for another minute, then top the chicken with the sauce and serve immediately.
Nutrition Facts : Calories 412 kcal, Carbohydrate 7 g, Cholesterol 117 mg, Fiber 2 g, Protein 38 g, SaturatedFat 6 g, Sodium 278 mg, Sugar 3 g, Fat 21 g, ServingSize Serves 4 (4 portions), UnsaturatedFat 0 g
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
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
CHICKEN MARENGO
There's a story that says that this dish was served to Napoleon on the day he defeated the Austrians on the battlefield near the village of Marengo in northwest Italy, mid-June 1800. The original recipe contained chicken cooked in oil, tomatoes, a little water, and garlic. The chicken was served with local steamed crayfish and fried eggs as garnish. Back in France, the dish became popular with the addition of mushrooms, thyme, and white wine. If you'd like, you can add uncooked crayfish or shelled uncooked shrimp in the last 10 minutes with the mushrooms. You can also substitute chicken breasts or chicken parts, skinned or unskinned.
Provided by Millereg
Categories Stew
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Rub chicken pieces with 1½ tsp salt and ¼ tsp pepper; dredge in flour.
- Brown in oil on one side, and then add onion and turn pieces to brown on the other side.
- When well browned, pour in wine and boil until wine reduces to about half.
- Stir in puree, garlic, and parsley, and then cover and cook slowly for 20 minutes.
- Add thyme and mushrooms; cook 10 minutes longer.
- Adjust seasoning.
- Transfer chicken to platter surrounded with croutons; pour pan gravy over the chicken.
Nutrition Facts : Calories 620.6, Fat 45, SaturatedFat 10.8, Cholesterol 155.2, Sodium 154.9, Carbohydrate 7.2, Fiber 1.4, Sugar 3.1, Protein 40.9
More about "napoleons chicken marengo food"
CHICKEN MARENGO THE FAMOUS FRENCH DISH INVENTED BY …
From en.petitchef.com
Cuisine enCategory Main DishServings 4Total Time 55 mins
CHICKEN MARENGO NAPOLEON'S FAVORITE - FRENCH CULTURE …
From french-culture-adventures.com
NAPOLEON'S CHICKEN MARENGO - THE WATERLOO ASSOCIATION
From waterlooassociation.org.uk
CHICKEN MARENGO - EASY FRENCH FOOD
From easy-french-food.com
POLLO ALLA MARENGO: NAPOLEON AND THE REAL STORY OF …
From seleneriverpress.com
NAPOLEON’S CHICKEN MARENGO: CREATING THE MYTH OF THE EMPEROR’S ...
From amazon.ca
Reviews 3Format HardcoverAuthor Andrew Uffindell
NAPOLEON'S CHICKEN MARENGO - NAPOLEON.ORG
From napoleon.org
Estimated Reading Time 1 min
CHICKEN MARENGO RECIPE: NAPOLEON'S FAVORITE DISH - FOOD NEWS
From foodnewsnews.com
CHICKEN MARENGO: NAPOLEON'S FAVORITE DISH - COOKING SELF
From cookingself.com
CHICKEN MARENGO - WIKIPEDIA
From en.wikipedia.org
NAPOLEON’S CHICKEN MARENGO – RZM IMPORTS INC
From rzm.com
CHICKEN MARENGO – THE FAMOUS FRENCH DISH INVENTED BY …
From mycarolinakitchen.blogspot.com
MARENGO CHICKEN RECIPE FOR NAPOLEON - FOOD NEWS
From foodnewsnews.com
CHICKEN MARENGO - NAPOLEONIC PROPAGANDA - SAUCY DRESSINGS
From saucydressings.com
NAPOLEON S CHICKEN MARENGO: CREATING THE MYTH OF THE EMPEROR …
From goodreads.com
NAPOLEON'S CHICKEN MARENGO: CREATING THE MYTH OF THE EMPEROR'S ...
From amazon.ca
NAPOLEON'S CHICKEN MARENGO WITH MUSHROOMS . VARIATION RECIPE
From cookafterme.com
CHICKEN MARENGO, NAPOLEON'S FAVORITE - RECIPES, ADVICE, GOOD …
From cooking.planetfem.com
NAPOLEON SERIES REVIEWS: NAPOLEON’S CHICKEN MARENGO: CREATING …
From napoleon-series.org
NAPOLEON'S FOODS – NAPOLEONSFOODS
From napoleonsfoods.com
CHICKEN MARENGO | THE DOMESTIC MAN
From thedomesticman.com
NAPOLEON CHICKEN MARENGO RECIPE - THERESCIPES.INFO
From therecipes.info
CHICKEN MARENGO NAPOLEON’S BATTLEFIELD FAVORITE - CASA BOUQUET
From casabouquet.com
CHICKEN MARENGO - NAPOLEON.ORG
From napoleon.org
CHICKEN MARENGO RECIPE (1967) - CLICK AMERICANA
From clickamericana.com
CHICKEN MARENGO - FEEDING THE FAMISHED
From feedingthefamished.com
CHICKEN MARENGO | DAWN OF FOOD
From dawnoffood.com
NAPOLEON'S CHICKEN MARENGO RECIPE - FOOD.COM
From therecipes.info
CHICKEN MARENGO: THE RECIPE FOR THE RICH FRENCH COURSE LOVED BY ...
From cookist.com
POULET DE NAPOLéON (CHICKEN MARENGO) - YOUTUBE
From youtube.com
CHICKEN MARENGO A SIMPLE AND RUSTIC PIEDMONTESE RECIPE
From a-modo-mio.at
CHICKEN MARENGO WITH POLENTA | CHICKEN.CA
From chicken.ca
CHICKEN MARENGO: RECIPE FOR NAPOLEON (CREATED ON THE BATTLEFIELD)
From youtube.com
NAPOLEON'S CHICKEN MARENGO RECIPE - FOOD.COM | RECIPE
From pinterest.com
NAPOLEON FOOD FACTS: NAPOLEON BONAPARTE'S DINING HABITS
From finedininglovers.com
CROCK POT MARENGO-STYLE CHICKEN WITH TOMATOES RECIPE
From thespruceeats.com
WHAT DID NAPOLEON LIKE TO EAT AND DRINK? - SHANNON SELIN
From shannonselin.com
CHICKEN MARENGO RECIPE - THE NAPOLEON SERIES
From napoleon-series.org
CHICKEN MARENGO WITH MUSHROOMS AND TOMATOES RECIPE
From thespruceeats.com
TRADITIONAL CHICKEN DISH FROM SPINETTA MARENGO, ITALY - TASTEATLAS
From tasteatlas.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love