Chicken Marengo
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Mike Muth
Jun 14, 2016, 2:45:15 AM6/14/16
to Good Eating: Recipes from Mike's Place
Chicken Marengo - a French recipe
At the Battle of Marengo, June 14, 1800, First Consul Napoleon Bonaparte's army was in retreat and the baggage train was sent packing toward France. But all was not lost and Napoleon pulled victory from the jaws of defeat. As the Austrians were being driven from the field, the First Consul's chef was left with a quandary - what to cook? All the things he had planned to use were on the road back to France. As the story goes, he scrounged up what he could locally and this is the dish he served to the future Emperor of the French. The dish was originally garnished with sliced hard-boiled eggs and crayfish. Napoleon's chef later substituted mushrooms for the crayfish and added tomato and wine to the recipe.
Serve with pasta or rice.
Serves 6.
260 Calories, 7 grams net carbs, 5 grams fat per serving.
1 large onion, finely chopped
olive oil
1-1/2 pounds boneless chicken breast, cut into bite-size pieces
2 cans (14.5 ounces each) canned tomatoes, drained
1 cup chicken stock
1/2 cup dry white wine (you may substitute sherry)
3 parsley sprigs
1 tablespoon ground thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
1 bay leaf
2 cloves of garlic, crushed
8 ounces sliced mushrooms
butter
2 Tbsp lemon juice
2 tablespoons fresh minced parsley, for garnish
Sauté the onions in olive oil until translucent.
Add the chicken.
Sauté until the chicken is brown on all sides.
Add the tomatoes, chicken stock and wine.
Add the parsley sprigs, thyme, salt, pepper, bay leaf, and garlic.
Simmer covered for 1 hour.
Sauté the mushrooms in butter until tender.
Sprinkle the mushrooms with lemon juice.
Remove the chicken from the pot and arrange in a dish.
Strain the sauce.
Add the mushrooms to the sauce.
Pour the sauce over the chicken.
Garnish with minced parsley and bread crumbs.
At the Battle of Marengo, June 14, 1800, First Consul Napoleon Bonaparte's army was in retreat and the baggage train was sent packing toward France. But all was not lost and Napoleon pulled victory from the jaws of defeat. As the Austrians were being driven from the field, the First Consul's chef was left with a quandary - what to cook? All the things he had planned to use were on the road back to France. As the story goes, he scrounged up what he could locally and this is the dish he served to the future Emperor of the French. The dish was originally garnished with sliced hard-boiled eggs and crayfish. Napoleon's chef later substituted mushrooms for the crayfish and added tomato and wine to the recipe.
Serve with pasta or rice.
Serves 6.
260 Calories, 7 grams net carbs, 5 grams fat per serving.
1 large onion, finely chopped
olive oil
1-1/2 pounds boneless chicken breast, cut into bite-size pieces
2 cans (14.5 ounces each) canned tomatoes, drained
1 cup chicken stock
1/2 cup dry white wine (you may substitute sherry)
3 parsley sprigs
1 tablespoon ground thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
1 bay leaf
2 cloves of garlic, crushed
8 ounces sliced mushrooms
butter
2 Tbsp lemon juice
2 tablespoons fresh minced parsley, for garnish
Sauté the onions in olive oil until translucent.
Add the chicken.
Sauté until the chicken is brown on all sides.
Add the tomatoes, chicken stock and wine.
Add the parsley sprigs, thyme, salt, pepper, bay leaf, and garlic.
Simmer covered for 1 hour.
Sauté the mushrooms in butter until tender.
Sprinkle the mushrooms with lemon juice.
Remove the chicken from the pot and arrange in a dish.
Strain the sauce.
Add the mushrooms to the sauce.
Pour the sauce over the chicken.
Garnish with minced parsley and bread crumbs.
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