CHICKEN MARENGO
There's a story that says that this dish was served to Napoleon on the day he defeated the Austrians on the battlefield near the village of Marengo in northwest Italy, mid-June 1800. The original recipe contained chicken cooked in oil, tomatoes, a little water, and garlic. The chicken was served with local steamed crayfish and fried eggs as garnish. Back in France, the dish became popular with the addition of mushrooms, thyme, and white wine. If you'd like, you can add uncooked crayfish or shelled uncooked shrimp in the last 10 minutes with the mushrooms. You can also substitute chicken breasts or chicken parts, skinned or unskinned.
Provided by Millereg
Categories Stew
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Rub chicken pieces with 1½ tsp salt and ¼ tsp pepper; dredge in flour.
- Brown in oil on one side, and then add onion and turn pieces to brown on the other side.
- When well browned, pour in wine and boil until wine reduces to about half.
- Stir in puree, garlic, and parsley, and then cover and cook slowly for 20 minutes.
- Add thyme and mushrooms; cook 10 minutes longer.
- Adjust seasoning.
- Transfer chicken to platter surrounded with croutons; pour pan gravy over the chicken.
Nutrition Facts : Calories 620.6, Fat 45, SaturatedFat 10.8, Cholesterol 155.2, Sodium 154.9, Carbohydrate 7.2, Fiber 1.4, Sugar 3.1, Protein 40.9
NAPOLEON'S CHICKEN MARENGO
Chicken Marengo has been subjected to its authenticity over the years and my personal determination is it's a concept not a true recipe. It is said Chef Dunand prepared this dish for Napoleon by quickly soliciting ingredients from local farmers after the June 1800 Win against the Austrians in Marengo, Italy (which is said to become his "lucky" dish). In fact, that same evening N seized Gen. Kellerman's dinner (not this dish), which had been donated by a local monastery. CD didn't go to work for Napoleon until 1801 and was in Russia in June, 1800. N enjoyed chicken ala provencale often for breakfast, which could be the starter base to the CM recipe, C D recorded recipe in 1809. The use of mushrooms, truffles, garlic, black olives, white wine, seasonings, etc. have been other chef's interpretation or personal preferences. Crawfish and French fried eggs were indeed part of the original recipe, but one or both have been left out or substituted throughout the years. I've written a recipe as close to the original, while making it 21st Century user friendly.
Provided by Southern Lady
Categories < 4 Hours
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Salt and pepper chicken and pat in seasonings.
- Heat olive oil to med-high.
- Dredge chicken in flour and add to heated oil.
- Brown on both sides, about 3 minutes each side.
- Place browned chicken on papertowels
- In same skillet, saute onions 10 minutes.
- After five mins add minced garlic.
- Add tomatoes, wine, and stir until bubbly.
- Lower heat to a low simmer.
- Return chicken pieces to skillet.
- Simmer for 1 hour if using dark meat, 45 mins if using breasts.
- Check chicken at 15 min intervals. If too dry, add 1/3 C Chicken Broth (or to your liking).
- At first 15 min interval, taste sauce and S& P to your taste.
- Preheat oven to 400 degrees.
- Add mushrooms and shrimp to simmering chicken at 50 mins or 35 mins, respectively, assure shrimp is simmering in sauce until just pink.
- Butter slices of bread or drizzle olive oil and toast in preheated oven (3-5 mins).
- Add one piece of chicken on top of a slice of toast, spoon sauce over chicken.
- Add 2-3 shrimp on top or around chicken.
- Sprinkle a little parsley on each serving (optional).
- Fry eggs in olive oil or bacon grease, Sunny side up (eggs optional).
- Place egg by side of chicken serving, S&P to taste.
MARENGO CAVOUR
A meringue torte filled with chocolate and liqueur-laced whipped cream. This recipe is in tribute to a decadent dessert I experienced this New Year's Eve.
Provided by Kris9722
Categories Dessert
Time 5h20m
Yield 1 torte, 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine 6 eggs whites and 1/2 tsp cream of tartar. Beat at highest speed just until frothy.
- Continue beating and add 1 cup of sugar, 1 Tbls. every minute, sprinkling it gradually over the mixing whites.
- Add 1tsp. vanilla and beat for 2 minutes. The whites should hold very stiff, sharp unbending peaks.
- Trace two 8" circles on parchment paperand place on two baking sheets. Using pas-try bag with plain tip, spread half of meringue on each disk. On second circle pipe with decorative swirls and puffs.
- Bake in 250 F oven 1 1/2 hours (color should be pure white to pale amber). Switch meringues halfway through baking. Turn off oven, leave meringues in closed oven for 3-4 hours to continue drying, or to leave in oven overnight.
- Blend 1 teaspoons instant coffee powder, 4 Tbls.Frangelico, 2 Tbls. Kahlua and 1 teaspoons vanilla.
- Beat 2 cups whipping cream until stiff, fold in coffee mixture and 10 oz.coarsely chopped chocolate.
- Place flat meringue on plate, spreadwhipped cream just on top disk. Place decorative disk on top. Cut in wedges.
Nutrition Facts : Calories 509.6, Fat 40.6, SaturatedFat 25.2, Cholesterol 81.5, Sodium 72.8, Carbohydrate 39.1, Fiber 5.9, Sugar 27.1, Protein 8.5
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