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What's in a name? Battle of Marengo colt (sold at Tattersalls 23 November 2016)




CHICKEN MARENGO


Reviewed by ANDRE BEAUMONT


This dish was reputed to have been served to Napoleon on the day of the battle of Marengo in June 1800. There are many published variations of this recipe so there does not seem to be a definitive recipe for Poulet Marengo. It is said that the dish was served with crayfish and fried eggs as garnish.

Serves 4-6

1 skinless chicken (or 4 skinless chicken breasts or 4 skinless chicken thighs)

2 tablespoons olive oil
1 tablespoon of flour
2 cloves of garlic, finely chopped
half a cup of dry white wine
half a cup of chicken broth or water
3 cups stewed, diced Italian tomatoes
1 teaspoon fresh chopped basil
1 teaspoon fresh chopped parsley
3 cups button mushrooms (or quartered, larger mushrooms)
half a teaspoon thyme
half a cup pearl onions
1 bay leaf
salt and black pepper

Cut the chicken into 8 pieces or use 4 whole chicken breasts or thighs.

Season with salt and pepper and dredge in flour.

Heat the olive oil over a medium heat and brown all sides.

Remove chicken and keep warm on one side.

Heat the garlic in a saucepan with white wine and allow to reduce by half.

Supplement with the chicken broth, tomatoes, herbs and chopped basil and cook for 15 minutes.

Add the chicken pieces, cover and simmer gently for 30 minutes.

Cook the mushrooms for 3 minutes in olive oil. Add onions and cook for a further 5 minutes.

Pour this over the chicken and cook for a further 10 minutes.

Serve on rice and sprinkle with parsley.