Chicken Marengo is a typical dish of French cuisine, created in honor of Napoleon Bonaparte's victory at the Battle of Marengo. It is a flavorful dish, prepared with flamed chicken, flour, dry white wine, meat broth, butter, olive oil, lemon juice, garlic, and spices. It is served hot and accompanied by bread croutons.
Cut the chicken into eight pieces, flour them, and brown them in a saucepan with olive oil, butter, and a clove of garlic; season with salt, pepper, and sprinkle with nutmeg
When they have taken on a nice golden color, pour in the dry white wine and let it evaporate
Now add a glass of broth, cover, and cook over a steady but not too high flame until fully cooked
Arrange the chicken pieces on a serving dish and drizzle them with a sauce made 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 supplies of the French troops were at their limit: but a chicken can also be stolen in war
It is also said that it was fried in oil and drizzled with Madeira
I consulted the sacred texts of post-Napoleonic Piedmontese cuisine, those of Chapusot (1846) and Vialardi (1854), but found no trace of Madeira
Chapusot then adds tomatoes to this sauté, approaching chicken cacciatore
Recommended wine: Barbera d'Alba
Pan
Wooden Spoon
Francia
| 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 |
