Whip up Napoleon Bonaparte approved chicken marengo!
For a tangy and tasty chicken dish you can always count on a chicken Marengo. This French dish has an interesting past to it and was named after a battle fought by Napoleon in 1800. Legend has it that when Napoleon marched into northwest Italy he was accompanied by his personal chef who travelled on a mule. After his victory the famished Napoleon was in the mood for some delicious food. His personal chef was able to mooch together a few ingredients from the countryside. These included tomatoes, chicken and some seasoning. In France, this particular dish is considered to be auspicious and is a household favourite. Before we begin our recipe here’s a few things you should know about the dish.
Which cut of chicken should you use when making Chicken Marengo?
Traditionally this dish is made using chicken breast boneless cut. It is a meatier cut of chicken that is skinless and has a supple texture to it. It’s a great source of vitamins, minerals and lean protein. This recipe entails rubbing a spice mixture on the chicken and that’s why this cut is perfect for the recipe.
What can you serve with Chicken Marengo?
Traditionally, chicken marengo is served with crawfish, egg or prawn. Most restaurants tend to omit this detail but we believe that the heart of the dish lies in these additions. It was after all fit enough for a king. Chicken Marengo can be served with rice chapatis or noodles. If you make our chicken marengo recipe, upload a picture to Instagram and tag us for a feature.
How to check if your Chicken Marengo is cooked?
A full proof method to check if the chicken is cooked is to poke the chicken with a skewer or fork. If the juices that come out of the chicken are red or have a pinkish tinge to it then the chicken needs to cook for longer. Ideally you want the juices that come out of the chicken. Another fun way to check if your meat is cooked is to bring your pinky to your thumb and press. Well done meat when pressed together must have a similar feel to it. Remember well cooked meat tends to shrink in size so this is another way of finding out if your chicken is cooked or not.
How do I poach a tomato?
The method of poaching may seem complicated and daunting but it really is very simple. Fill a pot of water with water and heat on a gas stove. Cut an intersectional cross near the stem of the tomato. When the water begins to boil, immerse the tomato for a few seconds in water and remove. While the tomato is still warm, peel away skin starting from the stem.
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- kg ½Licious Chicken Breast Boneless
- cup ½maida
- 3-4 tablespoons Extra virgin olive oil
- 1 large onion sliced
- 2 tablespoons butter
- 3 tablespoons chopped mushroom
- 2 cloves garlic
- 1 tablespoon Lemon Juice
- cup ½dry white wine
- 1 cup Chicken Stock
- 1 cup poached diced tomatoes
- 1 bay leaf
- Salt - to taste
- 1 teaspoon pepper powder
- 2 teaspoon fresh parsley
Ingredients
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- Coat chicken with flour and keep aside
- Saute onions in olive oil until it appears transparent.
- Add coated chicken and saute. Turn frequently.
- Add butter and heat over medium flame.
- Add mushrooms and saute until it begins to brown.
- Add garlic and saute for another minute
- Add white wine and cook until almost evaporated.
- Add chicken stock, tomatoes, lemon juice.
- Blend well and bring to a boil.
- Add chicken, vegetables, parsley and bay leaves. Stir well
- Add salt and pepper. Stir.
- Reduce heat and cover. Simmer for 10-15 minutes.
- Serve onto a dish and place a poached egg on top. Add garnishing for extra flavour.