Chicken Marengo : Napoleon’s favorite.

A rich yet simple dish: Chicken Marengo. June 1800. After winning the brutal battle of Marengo, norhtern Italy, Napoleon was hungry. His kitchen convoy had gotten destroyed during the battle, but his chef Dunard was very quick on his feet. He gathered some ingredients: a chicken and its eggs, some herbs, tomatoes, and a craw fish. This dish was so good that Napoleon wanted it after every battle ever since!. In my version I used a small lobster, roasted tomatoes and mushroom.  I bet you will love it too!

  • Difficoltà:
    Bassa
  • Preparazione:
    30 minuti
  • Cottura:
    30 minuti
  • Porzioni:
    4
  • Costo:
    Basso

Ingredienti

  • chicken (1 lb) 500 g
  • mushroom (4 oz) 120 g
  • Onion (small, diced finely) 1
  • Pancetta (3 oz diced) 100 g
  • Lemon (Zested) 1
  • Flour (1 Tbs) 4 cucchiai
  • White Wine (1/3 C) 80 ml
  • chicken broth (1 1/3 C) 300 ml
  • egg yolks 3
  • Sour Cream (1/3 C) 75 g
  • Juice of a lemon (Medium sized lemon) 1
  • Cherry tomatoes (Charred, or baked) 500 g
  • Lobsters (Medium size, cut in half) 2
  • Parsley (Chopped) 1 ciuffo

Preparazione

  1. Wash the cherry tomatoes, place them (uncut) in a baking sheet, drizzle with salt and olive oil to taste. Bake them at 400 F until lightly charred. Set aside.

    NOTE: I added a bunch of basil, just for flavor, but it totally optional

    Cut the lobsters in half, and sprinkle them with a mix of parsley, garlic, salt and bread crumbs. Bake, covered with foil at 400F for about 20 min or until tender.

    Alternatively, just sear in butter, or boil.  I recommend to prepare the seafood while the chicken sauce is reducing.

  2. Wash and clean the mushrooms, cut them in half. Pat dry. Place about 3 T of oil and a clove of garlic in a large skillet. When the garlic starts to sizzle, add the mushrooms, side cut down. Sear. Shake the pan to ensure the mushrooms are uniformly cooked, every so often. The mushroom need to cook on high heat so they won’t release their water. Add a pinch of salt. Set aside.

  3. Pat the chicken dry. Dredge in corn starch or flour. Sprinkle with salt to taste.

    Brown the chicken in a skillet with about 2 T of olive oil and 2 T butter. Add more butter if needed. The flour tends to absorb some of it.

    Deglaze with half of the wine.

    Once the chicken is browned, set it aside.

    Proceed to use the same pan to caramelize the onions with the Pancetta. On low heat,  When the onion starts to brown too much, add the other half of the wine. When the pancetta is cooked and crunchy, return the chicken to the pan. Cover with chicken broth and cook on medium low.

  4. While the chicken cook, prepare the Fricassee or Egg yolk gravy.

    Place the egg yolks and sour cream in a medium size bowl, and whisk together. Add the juice of the lemon and the zest of 1/2 lemon. More if needed.

    Temper the sauce by using some liquid from the pan, and incorporate it slowly. About 5 Tbs. Pour the egg yolk sauce to the chicken pan, and cook on very low heat until thickened. TASTE FOR SALT, add IT IF NEEDED.

     

  5. To plate: arrange some of the chicken, and cover with the sauce. Garnish with mushrooms and cherry tomatoes  and seafood if desired.

    Sprinkle with parsley and serve warm.

  6. NOTE: this dish comes together really quickly. Sometimes I do not have seafood to go with it, so I use Bottarga Powder to enhance its flavor. Just a little bit, grated, on top.

    Enjoy!!!

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Informazioni su growingupitalian

Salve! Vivo tra due mondi, ma con i piedi per terra. E' un lusso poter scegliere il meglio di entrambi. La vita mi ha fatto questo regalo, e lo voglio condividere con Voi!! Sono nata negli anni 60 in Italia. Il mondo della televisione in Bianco e Nero, senza cibi GMO, senza smart phones. La mia infanzia e' stata costellata di persone incredibili e memorie indelebili della mia famiglia. Ora, 50 anni dopo e 10 mila km di distanza apparte, tutte queste memorie hanno contribuito ad arricchire la mia vita ..dopotutto, una ragazza puo' lasciare l'Italia, ma l'Italia non lasciam mai le sue ragazze!.Hello all. I live in between two worlds (USA and Italy) but I'm really grounded. I believe it's a luxury to be able to pick and choose the best of both. I've been given that gift and I'm sharing it with you. I was born in the 60's in Italy. Black and White pictures, no GMO, no tablets, no computers or cell phones. My childhood was starred by people and memories. It sure takes a village to raise a child...and a great family. I was blessed to have all of the above. Now, fast forward 50 years, 10,000 kilometers away. My life is richer than ever because of my upbringing. I have stories...lots of stories I will share with you. Afterall, A GIRL might leave Italy, but Italy NEVER leaves the girl!

Precedente Dolce morbidissimo di Carote con Zenzero ed Arancia, senza latticini! Successivo Hawaiian Meatloaf with Pineapple Teriyaki sauce. Polpettone Hawaiiano all'Ananas.

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