Chicken Marengo is a typical dish of French cuisine, created in honor of the victory of Napoleone Bonaparte in the Battle of Marengo. It is a flavorful dish prepared with flambéed chicken, flour, dry white wine, meat stock, butter, olive oil, lemon juice, garlic and spices. It is served hot and accompanied by toasted bread.
Cut the chicken into eight pieces, flour them and brown them in a saucepan with olive oil, butter and a clove of garlic; salt them, pepper them and sprinkle with nutmeg
When they have taken on a nice golden color, deglaze them with the dry white wine and let it evaporate
Now add a glass of stock, cover and cook over a steady but not violent heat until fully cooked
Arrange the pieces of chicken on a serving plate and drizzle them with a sauce obtained by mixing the cooking juices with the juice of half a lemon
Serve hot garnished with roasted new potatoes
It is said that this dish was served on the evening of the Battle of Marengo to General Bonaparte, who then emerged victorious
It is said that the French troops' provisions were exhausted: but a chicken can also be stolen in war
It is also said that it was fried in oil and doused with Madera
I consulted the sacred texts of post-Napoleonic Piedmontese cuisine, namely Chapusot (1846) and Vialardi (1854), but I found no trace of Madera
Chapusot then in this sauté also adds the tomatiche, that is tomatoes, bringing it closer to hunter-style chicken
Recommended wine: Barbera d'Alba
Pan
Wooden spoon
France
| Energy (kcal) | 99.12 |
| Carbohydrates (g) | 7.08 |
| of which Sugars (g) | 0.24 |
| Fat (g) | 2.73 |
| of which Saturates (g) | 0.85 |
| Protein (g) | 6.13 |
| Fiber (g) | 0.23 |
| Sale (g) | 0.12 |
