Friday, April 20, 2018

Chicken Marengo

A.K.A.  Napoleon Bonaparte Chicken

Ingredients
3-4 lbs chicken thighs
Chopped Kalamata Olives
2 tbsp butter (or bacon fat)
2 tbsp EVOO
10 oz sliced crimini mushrooms
1/2 cup finely chopped onions
3 cloves minced garlic
bay leaves
1/2 teaspoon dried thyme
1/2 cup white wine
2 cups fresh ripe tomatoes (or canned)
3 tbsp tomato paste
1/2 cup chicken broth/better than bouillon beef
1/4 cup chopped parsley
flour for dusting
salt and pepper

  1. Preheat oven to 400°F.
  2. Sprinkle the chicken with salt, pepper and flour.
  3. Heat butter and oil.  Brown chicken on both sides.  Pour off excess fat.
  4. Turn chicken, skin side up. Scatter the mushrooms, onion, garlic, bay leaves, thyme over and around the chicken. Cook 5 minutes and stir to distribute. 
  5. Add wine and deglaze pan. Add tomatoes, tomato paste, olives, broth and parsley.  Bring to a boil and transfer to oven (or cook on stove top). Cook for 40 minutes.
  6. Garnish with parsley and serve with mashed potatoes and salad on the side.

According to a popular myth, the dish was first made in the 1800 after Napoleon defeated the Austrian army at the Battle of Marengo, in Marengo south of Turin, Italy when his  chef Dunand foraged in the town for ingredients (because the supply wagons were too distant) and created the dish from what he could gather. According to this legend, Napoleon enjoyed the dish so much he had it served to him after every battle, and when Dunand was later better-supplied and substituted mushrooms for crayfish and added wine to the recipe, Napoleon refused to accept it, believing that a change would bring him bad luck. (from Wikipedia)
This dish originally was served with fried eggs and crayfish.

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