Chicken Marengo
Chicken Marengo ( French Poulet Marengo , Italian : Pollo alla Marengo ) is a stew of classic French cuisine made from broiler chicken with tomatoes , mushrooms , white wine , possibly shrimp or crayfish , fried eggs and croutons or roasted white bread slices . The original recipe was much simpler, but has been refined and varied over time. Chicken marengo is also part of Italian cuisine today.
There are two legends about the origin of the court, both related to Napoleon and the Battle of Marengo - near the Piedmontese village of Marengo , the French won a decisive battle against the Austrians in 1800. Legend has it that after the battle Napoleon went hungry to an inn and the landlady prepared a braised dish for him from the ingredients of chicken, chicken broth, bread and eggs. According to the other legend, Napoleon's head chef Dunant is said to have invented the dish after soldiers dispatched to get hold of various foods that he prepared together.
The recipe was later supplemented with the addition of tomatoes and wine and finally refined by Auguste Escoffier , who recommended adding truffles instead of tomatoes . Today there are different, simpler or more sophisticated recipes.
preparation
The chicken is cut into breast, legs and wings, the parts are seasoned with salt and pepper and fried vigorously in a casserole with olive oil (also mixed with butter ). When half done, the brisket is removed and set aside. Then skinned and pitted tomatoes or tomato paste as well as garlic are put into the pot and steamed, quenched with white wine and chicken broth and everything is braised. Separately, the mushrooms are briefly steamed in butter, then added with the breast pieces and cooked to the end. Depending on the recipe, the tomatoes are left out or meat extract , cognac , truffles, pearl onions or black olives are added.
Chicken Marengo is traditionally served with parsley , cooked crab meat, fried eggs and croutons or white bread roasted in olive oil or butter.
literature
- Andrew Uffindell: Napoleon's Chicken Marengo: Creating the Myth of the Emperor's Favorite Dish . Frontline Books, 2011 ( on Google Books )
Individual evidence
- ↑ Raymond Sokolov, The Cook's Canon: 101 Classic Recipes Everyone Should Know , HarperCollins, 2003, ISBN 978-0060083908 , p. 122
- ^ Charles Sinclair: Dictionary of Food. International Food and Cooking Terms from A to Z. 2nd edition. A & C Black, London 2005, ISBN 978-1-4081-0218-3 , pp. 451 .