chicken Marengo
This is a historical recipe that was served to Napoleon Bonaparte on 14 June 1800, after the battle of Marengo (Piedmont - Italy). The story is that the French troops were cut off from their supplies. So the cooks had to improvise with what food was available nearby. Napoleon liked this dish so much that he wanted it served before every battle. Most versions of this dish use tomatoes, mushrooms and chicken. Other ingredients vary: cognac, white wine, croutons, fried egg and even crayfish. Whether Napoleon also had tomatoes on his plate is doubtful. This product was not yet very popular as a foodstuff at that time. Usually, chicken Marengo is prepared as a stew. In this version, the chicken is fried and the Marengo sauce is prepared separately.

chicken Marengo

ingredients - info boneless chicken legs mushrooms tomato puree tomatoes onions stale bread salt and pepper thyme rosemary (truffle powder)
oregano marjoram allspice d'Espelette white wine cognac chicken stock olive oil butter plain flour parsley eggs spring onions
Creative Cooking
Battle of Marengo - Louis-François Lejeune (1775-1848)
Spray the chicken legs with olive oil. Season with pepper, salt and dried oregano. Place the meat in an oven dish with sprigs of thyme and rosemary. Put the dish in an oven pre-heated to 200°C for 30 minutes. Now pour in a glass of white wine, cover the dish with foil and cook for another 15 minutes at 185°C. In the meantime, prepare the Marengo sauce. Cut a few onions into half-moons and crush a few cloves of peeled garlic. Fry both in some olive oil until the onions turn glassy. Add half a litre of chicken stock, a couple of tablespoons of tomato puree and a glass of white wine. Mix everything together and let the sauce simmer for 15 minutes. Season with pepper, salt and a pinch of allspice d'Espelette. Thicken the sauce with a few tablespoons of maize starch dissolved in white wine. Later, before serving, add a good splash of cognac. Cut a few large chestnut mushrooms into slices, spray them with olive oil and fry them briefly over a high heat. Season with pepper, dried parsley and, if available, truffle powder. Peel a few tomatoes with a vegetable peeler, cut them into slices and remove the seeds. Spray with olive oil, season with dried marjoram and fry on both sides in a griddle pan. Remove the crust from a few thick slices of farm bread and cut them into croutons. Fry the croutons in olive oil. Make one fried egg per plate and season with salt and pepper. On the plate. A few spoonfuls of sauce topped with the fried tomatoes, a few pieces of chicken, a handful of croutons, a spoonful of fried mushrooms, a fried egg. Finish off with a chopped spring onion.
Belgian Cuisine

taste and tradition

the fiery passion
This is a historical recipe that was served to Napoleon Bonaparte on 14 June 1800, after the battle of Marengo (Piedmont - Italy). The story is that the French troops were cut off from their supplies. So the cooks had to improvise with what food was available nearby. Napoleon liked this dish so much that he wanted it served before every battle. Most versions of this dish use tomatoes, mushrooms and chicken. Other ingredients vary: cognac, white wine, croutons, fried egg and even crayfish. Whether Napoleon also had tomatoes on his plate is doubtful. This product was not yet very popular as a foodstuff at that time. Usually, chicken Marengo is prepared as a stew. In this version, the chicken is fried and the Marengo sauce is prepared separately.
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chicken Marengo

Belgian Cuisine

taste and tradition

Creative Cooking Directions
Spray the chicken legs with olive oil. Season with pepper, salt and dried oregano. Place the meat in an oven dish with sprigs of thyme and rosemary. Put the dish in an oven pre-heated to 200°C for 30 minutes. Now pour in a glass of white wine, cover the dish with foil and cook for another 15 minutes at 185°C. In the meantime, prepare the Marengo sauce. Cut a few onions into half-moons and crush a few cloves of peeled garlic. Fry both in some olive oil until the onions turn glassy. Add half a litre of chicken stock, a couple of tablespoons of tomato puree and a glass of white wine. Mix everything together and let the sauce simmer for 15 minutes. Season with pepper, salt and a pinch of allspice d'Espelette. Thicken the sauce with a few tablespoons of maize starch dissolved in white wine. Later, before serving, add a good splash of cognac. Cut a few large chestnut mushrooms into slices, spray them with olive oil and fry them briefly over a high heat. Season with pepper, dried parsley and, if available, truffle powder. Peel a few tomatoes with a vegetable peeler, cut them into slices and remove the seeds. Spray with olive oil, season with dried marjoram and fry on both sides in a griddle pan. Remove the crust from a few thick slices of farm bread and cut them into croutons. Fry the croutons in olive oil. Make one fried egg per plate and season with salt and pepper. On the plate. A few spoonfuls of sauce topped with the fried tomatoes, a few pieces of chicken, a handful of croutons, a spoonful of fried mushrooms, a fried egg. Finish off with a chopped spring onion.
ingredients - info boneless chicken legs mushrooms tomato puree tomatoes onions stale bread salt and pepper thyme rosemary (truffle powder)
Ingredients
oregano marjoram allspice d'Espelette white wine cognac chicken stock olive oil butter plain flour parsley eggs spring onions
Battle of Marengo Louis-François Lejeune (1775-1848)
the fiery passion