Everything about Chicken Marengo totally explained
Chicken Marengo is so named for being the dish that
Napoléon Bonaparte ate after the
Battle of Marengo (1800).
According to tradition Napoleon demanded a quick meal after the battle and his chef was forced to work with the meager results of a forage: a chicken (and some
eggs),
tomatoes,
onions,
garlic, herbs, olive oil, and
crayfish. The chef cut up the chicken (reportedly with a
sabre) and fried it in olive oil, made a sauce from the tomatoes, garlic and onions (plus a bit of cognac from Napoleon's flask), cooked the crayfish, fried the eggs and served them as a garnish, with some of the soldier's bread ration on the side. Napoleon reportedly liked the dish and (after winning the battle) considered it lucky. He refused to have the ingredients altered on future occasions even when his chef tried to omit the crayfish.
Modern versions of the dish are made by first flouring then browning
chicken portions in
oil or
butter. The part-cooked chicken is then transferred into a
tomato sauce (usually made with onions, garlic,
wine & chopped tomatoes). The whole is then cooked slowly until the chicken is done, and a few minutes before serving, a good amount of chopped
herbs and
black olives are added. This would usually be eaten with a
potato dish of some sort, or just
crusty bread.
According to tradition, Napoléon's chef was simply using the ingredients he'd to hand. In reality, olive trees don't grow in the then-relatively cold climate of
Piedmont, where the city of Marengo is located, even though olive oil imported from neighboring
Liguria is very common.
Further Information
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