Stew Chicken Marengo Recipes
Learn how to make Chicken Marengo with a difference and whip up this version with mushrooms, olives, tomato, and parsley!
Ingredients:
- chicken - 600-700 gr. (breast, can be legs)
- bacon - 100 gr.
- champignons - 300g. (fresh)
- onions - 2 pcs. (average)
- butter - 40 g.
- chicken broth - 200 ml.
- dry white wine - 200 ml.
- Tomato paste - 1 tbsp.
- Flour - 1 tbsp.
- Olive oil - 2 tbsp.
- parsley - 2 tbsp.
- salt, pepper - according to taste
How to cook:
1. Onions cut into thin half rings.
2. Mushrooms clean, cut into plates.
3. If you cook with breasts, cut them into small pieces.
4. In a saucepan with a thick bottom, heat the olive and butter, fry the meat on it until golden brown.
5. To the chicken add bacon, onions and mushrooms, mix and stew for 10 minutes.
6. Then pour in wine, broth and tomato paste, salt and pepper. Reduce heat and simmer another 30-35 minutes.
Sprinkle with parsley.
Bon Appetite!
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Here's what makes Chicken Marengo With Shrimp and Eggs so comforting!
Chicken Marengo is a comforting delicious chicken meal. This recipe has many levels, but you can simplify if you want a quicker meal by skipping levels.
The legend has it that after the battle, Napoleon was famished and understandably wanted dinner, I would too! The chef managed to scrounge local ingredients from the countryside which included a chicken, eggs, tomatoes, truffles, and river crayfish. Et voila! Chicken Marengo was born! Napoleon Bonaparte liked it so much that it became his lucky dish. So today this will be your lucky dish, using shrimp or prawns instead of crayfish, and mushrooms instead of truffles. But feel free to replace with crayfish and truffles if you can afford them!
If you’re in a hurry, you could simply make the chicken recipe on its own, without the shrimps, eggs and toast. That alone is still an amazing dish that can be made in under 40 minutes.
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Chicken Marengo(Poulet Marengo)
Original chicken Marengo from 19th century Italy
The story goes that, on the 14th of June, 1800, Napoleon Bonaparte, after having won the Battle of Marengo in Northern Italy against Austria, felt hungry. The supply hustle had been separated from the troops, and so Napoleon’s cook Dunant sent out soldiers to the nearby village to see what they could find. They returned with a chicken, some tomatoes, a few eggs and two crayfish (or, in another version, mushrooms): together with the Napoleon’s personal wine reserve and some old bread the cook could fry up, these are the ingredients for Dunant's chicken Marengo, since then a popular dish in France and Northern Italy. So far the legend. Only, that it is not true.
Tomatoes do not appear in Northen Italian or French recipes before the 1840ies, so it is quite unlikely that Dunant would have found that ingredient in a village a good forty years earlier. Chicken Marengo as we know it today was presumably created much later, most likely in Paris, and, from the beginning, with many different variations.
I am sticking to Pellegrino Artusi's recipe for Chicken Marengo from his cookbook “La scienza in cucina e l’arte di mangiar bene“ (The Science of Cooking and the Art of Eating Well) published in 1891. It lacks tomatoes, crayfish and eggs!
“Take a young chicken, remove the neck and legs, and cut into large pieces at the joints. Sauté in 30 grams of butter and one tablespoon of olive oil, seasoning with salt, pepper, and a dash of nutmeg. When the pieces have browned on both sides, skim the fat and add a level tablespoon of flour and a deciliter of wine. Add broth and cover, cooking over low heat until done. Before removing from the fire, garnish with a pinch of chopped parsley; arrange on a serving dish and squeeze half a lemon over it. The result is an appetizing dish.“
You need: chicken pieces, butter, olive oil, salt, pepper, nutmeg, flour, white wine, chicken broth, parsley, lemon
Stay tuned - there are more historical recipes to come on this culinary archaeology channel. You can find more recipes in my cookbooks GARUM: Recipes from the Past“, From Eden to Jerusalem: Recipes from the Time of the Bible“, or VEGETUS: Vegetarian Recipes from the Past“.
Chicken Francaise Recipe over 200 Million Views
This chicken francese recipe has reached over 200 million views on Facebook and I kid you not. It's by far my most popular recipe. Let me know what you think. Click below for recipe.
I believe Chicken Francaise, also known as Francese, was created in America by Italian immigrants. As with numerous Italian chicken dishes, they were originally intended for veal but taste equally as good with chicken. But back to the name, why an American Italian dish is called “French”, maybe it’s because of all the butter, maybe the wine, but one thing for sure, the flavours are superb! Enjoy it with a rich and dry white wine such as Sauvignon Blanc or Chardonnay, or even a light red such as Gamay or Pinot Noir. This chicken recipe has gone viral throughout the internet with amazing success. Let me know what you think of this recipe.
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