Napoleons Chicken Marengo Recipes

Chicken Marengo has been subjected to its authenticity over the years and my personal determination is it's a concept not a true recipe. It is said Chef Dunand prepared this dish for Napoleon by quickly soliciting ingredients from local farmers after the June 1800 Win against the Austrians in Marengo, Italy (which is said to become his "lucky" dish). In fact, that same evening N seized Gen. Kellerman's dinner (not this dish), which had been donated by a local monastery. CD didn't go to work for Napoleon until 1801 and was in Russia in June, 1800. N enjoyed chicken ala provencale often for breakfast, which could be the starter base to the CM recipe, C D recorded recipe in 1809. The use of mushrooms, truffles, garlic, black olives, white wine, seasonings, etc. have been other chef's interpretation or personal preferences. Crawfish and French fried eggs were indeed part of the original recipe, but one or both have been left out or substituted throughout the years. I've written a recipe as close to the original, while making it 21st Century user friendly.

Provided by Southern Lady

Categories     < 4 Hours

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 15

• Ingredients

In the middle of June 1800, Napoleon Bonaparte's troops were engaged in battle with Austrian forces near the small village of Marengo in northern Italy. The battle was fierce, or so the legend has it, and Napoleon, of course, emerged victorious. And hungry. He asked his chef to prepare a meal quickly and the cook scoured the countryside looking for foods to prepare. He scurried around and discovered a chicken, olive oil, tomatoes, herbs, eggs and crawfish. Within minutes, a fire was started and the chef prepared a quick sauté of the chicken with tomatoes, oil and herbs. It is said that he garnished the dish before serving it with a fried egg and crawfish. In my version, the chicken, cut into serving pieces, is simply browned in a little olive oil (I add a touch of butter to give it flavor) on both sides. I then prefer to add sliced mushrooms (there are those who declare that truffles were among the original ingredients), seasonings, wine, tomatoes and parsley and cook covered until done, about 10 minutes longer.

Provided by Pierre Franey

Categories     poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

Nutrition Facts : @context http, Calories 703, UnsaturatedFat 30 grams, Carbohydrate 15 grams, Fat 48 grams, Fiber 5 grams, Protein 48 grams, SaturatedFat 15 grams, Sodium 1465 milligrams, Sugar 8 grams, TransFat 0 grams

• Ingredients

There's a story that says that this dish was served to Napoleon on the day he defeated the Austrians on the battlefield near the village of Marengo in northwest Italy, mid-June 1800. The original recipe contained chicken cooked in oil, tomatoes, a little water, and garlic. The chicken was served with local steamed crayfish and fried eggs as garnish. Back in France, the dish became popular with the addition of mushrooms, thyme, and white wine. If you'd like, you can add uncooked crayfish or shelled uncooked shrimp in the last 10 minutes with the mushrooms. You can also substitute chicken breasts or chicken parts, skinned or unskinned.

Provided by Millereg

Categories     Stew

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

Nutrition Facts : Calories 620.6, Fat 45, SaturatedFat 10.8, Cholesterol 155.2, Sodium 154.9, Carbohydrate 7.2, Fiber 1.4, Sugar 3.1, Protein 40.9

• Ingredients