Chicken Marengo

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Chicken Marengo

Chicken Marengo is an

French dish consisting of a chicken sautéed in oil with garlic and tomato, garnished with fried eggs and crayfish.[1] The dish is similar to chicken à la Provençale, but with the addition of egg and crayfish, which are traditional to chicken Marengo but are now often omitted.[1] The original dish was named to celebrate the Battle of Marengo,[2]
a Napoleonic victory of June 1800.

History

According to a popular myth, the dish was first made after

mushrooms for crayfish and added wine to the recipe, Napoleon refused to accept it, believing that a change would bring him bad luck.[1]

This colorful story, however, is probably myth; Alan Davidson writes that there would have been no access to tomatoes at that time, and the first published recipe for the dish omits them.[3] The more plausible explanation for the origin of the dish is that it was created by a restaurant chef to honor Napoleon's victory.[3]

Recipe

Pellegrino Artusi's recipe in his Science of Cooking and the Art of Eating Well is as follows (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 (about 1 ounce) of
deciliter (about 3 ½ fluid ounces) 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.[4]

See also

Notes

  1. ^
    ISBN 978-0060083908
  2. ISBN 978-0-89586-476-5
    .
  3. ^ a b c d Steven Gilbar, Chicken a la King and the Buffalo Wing: Food Names and the People and Places That Inspired Them (2008), p. 29-30.[ISBN missing]
  4. ^ Pellegrino Artusi, Science in the Kitchen and the Art of Eating Well (University of Toronto Press trans.). p. 209 [1]
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