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.
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: 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 NEAPOLITAN
I often prepare a weeks worth of recipes on the weekend and freeze them so I can quickly have dinner ready for our hungry teenage boys after one of their many sports activities. Served over noodles, this moist chicken with a flavorful sauce is a favorite.-Joan Williams, Baltimore, Maryland
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chicken in batches, uncovered, on both sides until a thermometer reads 170%deg;. Remove chicken; keep warm. Add mushrooms and onion to skillet; cook until golden, 8-10 minutes. Add garlic; cook 1 minute longer., Add wine; increase heat to medium-high. Cook 2-3 minutes, stirring to loosen browned bits from pan. Pour in soup; add basil and oregano. Bring to a boil; reduce heat. Return chicken to skillet. Simmer, uncovered, until heated through. Serve with noodles or rice. If desired, sprinkle with halved ripe olives and parsley., Freeze option: Using a slotted spoon, remove four chicken breast halves and half of vegetables to a greased 2-1/2-qt. baking dish. Pour half of wine mixture over chicken in dish. Cool and freeze for up to 3 months. To use, partially thaw in refrigerator overnight. Bake, covered, at 350° until heated through, 35-40 minutes. Serve with noodles or rice, adding olives and parsley if desired.
Nutrition Facts :
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