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Chicken Marengo

  • 50 minutes
  • Medium
  • Second Courses
Marengo was one of Napoleon’s most important victories. In fact, the Emperor even gave this name to his horse and had a coin minted under this name: His cook created this recipe on the battle field, using food requisitioned from a local farmer, soon after the battle. Napoleon so loved this dish that it became a tradition for him to be served it after each victory.

Ingredients: Per 6 servings

  • 1 chicken
  • 4 tomatoes
  • 2 cloves of garlic
  • 1 white onion
  • 1 cup white wine
  • meat broth to taste
  • 18 fresh water shrimp
  • 6 eggs
  • crostini (toasted bread croutons) to taste
  • 4 tablespoons extra virgin olive oil
  • salt and pepper to taste
  • parsley to taste

Preparation:

Remove the skin from the tomatoes (leave them a few seconds in boiling water); cut into quarters and remove the insides.

Wash the chicken pieces then dry well. Brown in a pan with the oil over a high heat. Season with salt and pepper. When the chicken pieces are golden brown, remove from the pan, draining them of oil.

In the same pan, add the peeled tomatoes, the finely sliced onion, crushed garlic and white wine. Add a ladle of broth and allow to reduce. Finally add the chicken and let it absorb the flavours of the sauce.

Cook the shrimp in a little white wine, fry the eggs and arrange the dish as follows. Place the chicken and sauce in the centre of the dish and arrange the fried croutons, eggs and shrimp around the edges.