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“.
The Historical Chicken Marengo
The Historical Chicken Marengo is a french dish from the Corsica region. The dish was named after the Battle of Marengo to celebrate the victory of Napoleon Bonaparte. This 18th century old dish is an easy yet delicious recipe marked by richness and fullness of flavor of the sauce and tender juicy chicken.
Ingredients
2 portions Chicken Maryland
½ cup Plain Flour
¼ cup Olive Oil
1 tbsp. Chopped Garlic
1 tbsp. Shallots
1 cup Button Mushrooms
¼ cup Pitted Kalamata Olives
¼ cup Pitted Green Olives
1 cup Peeled Tomatoes
20 ml. Cognac
1 tsp. Salt
½ tsp. Crushed Pepper
2 pcs. Bay Leaves
2 small-sized Thyme Sprigs
1 cup Chicken Stock
1 tbsp. Chopped Parsley
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Credits
Music: Sonatina No 2 F Major Allegro
Artist: Joel Cummins
Source:
Chicken Marengo by Daniela Manrique Lucca
Daniela Manrique Lucca, a student at The International Culinary School at The Art Institute of Fort Lauderdale, demonstrates how to cook Chicken Marengo.
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Chicken Marengo Recipe | chicken Marengo | The Chicken Marengo is recipe that was created for Napoleon on the battlefield after the victory of the battle of Marengo |
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INGREDIENTS:
Dice cut boneless chicken - 200g
butter - 1 TBSP
Olive oil -2 TBSP
chopped garlic - TBSP
Olive green - 4 pieces
Olive black - 4 please
Cheese - 1 TBSP
oregano -1 tsp
basil - 1 tsp
rosemary -1 tsp
chilli flakes - 1 tsp
black pepper Crushed - 1 TBSP
sugar - 1 tsp
salt to taste
celery leaf -1 tsp
tomato puree - 1 soup bowl
Presley for garnish
fried egg -1 pieces
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