CHICKEN MARENGO RECIPE - NYT COOKING
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
Total Time 30 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- Sprinkle the chicken with salt and pepper to taste.
- Heat the butter and oil in a heavy skillet over medium-high heat. Add the chicken pieces skin-side down. Cook until golden brown on one side, about five minutes. Turn the pieces and cook on the other side about two minutes. Pour off the fat from the skillet.
- Scatter the mushrooms over the chicken. Stir to distribute. Add the onion, garlic, bay leaf and thyme and cook about 5 minutes.
- Add the wine and scrape the bottom of the skillet with a wooden spoon to dissolve the brown particles that cling to the bottom of the pan. Add the tomatoes, tomato paste, chicken broth and parsley. Bring to the boil. Cover and cook 10 minutes. Serve with rice and a tossed green salad.
Nutrition Facts : @context http//schema.org, Calories 703, UnsaturatedFatContent 30 grams, CarbohydrateContent 15 grams, FatContent 48 grams, FiberContent 5 grams, ProteinContent 48 grams, SaturatedFatContent 15 grams, SodiumContent 1465 milligrams, SugarContent 8 grams, TransFatContent 0 grams
CHICKEN MARENGO RECIPE - NYT COOKING
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
Total Time 30 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- Sprinkle the chicken with salt and pepper to taste.
- Heat the butter and oil in a heavy skillet over medium-high heat. Add the chicken pieces skin-side down. Cook until golden brown on one side, about five minutes. Turn the pieces and cook on the other side about two minutes. Pour off the fat from the skillet.
- Scatter the mushrooms over the chicken. Stir to distribute. Add the onion, garlic, bay leaf and thyme and cook about 5 minutes.
- Add the wine and scrape the bottom of the skillet with a wooden spoon to dissolve the brown particles that cling to the bottom of the pan. Add the tomatoes, tomato paste, chicken broth and parsley. Bring to the boil. Cover and cook 10 minutes. Serve with rice and a tossed green salad.
Nutrition Facts : @context http//schema.org, Calories 703, UnsaturatedFatContent 30 grams, CarbohydrateContent 15 grams, FatContent 48 grams, FiberContent 5 grams, ProteinContent 48 grams, SaturatedFatContent 15 grams, SodiumContent 1465 milligrams, SugarContent 8 grams, TransFatContent 0 grams
SEAFOOD AU GRATIN RECIPE | ALLRECIPES
From allrecipes.com
POTATO AU GRATIN | TONY CHACHERE'S
From tonychachere.com
LOUISIANA FOODS
From lacrawfish.com
CAJUN RECIPES-CAJUN AND CREOLE RECIPES
From cajuncookingrecipes.com
COOP CAN COOK
From coopcancook.com
CRAWFISH BOIL SOUP - RECIPES | TONY CHACHERE'S
From tonychachere.com
BUY TURDUCKEN
From lacrawfish.com
EPISODES - WYES
From kevinbelton.wyes.org
GALATOIRE'S MENU | GALATOIRE
From galatoires.com
FOOD RECIPES -- HEALTHY IDEAS FOR LUNCH, DINNER & MORE ...
From foodlion.com
COOP CAN COOK
From coopcancook.com
CRAWFISH BOIL SOUP - RECIPES | TONY CHACHERE'S
From tonychachere.com
BUY TURDUCKEN
From lacrawfish.com
EPISODES - WYES
From kevinbelton.wyes.org
GALATOIRE'S MENU | GALATOIRE
From galatoires.com
FOOD RECIPES -- HEALTHY IDEAS FOR LUNCH, DINNER & MORE ...
From foodlion.com
HOME - LOUISIANA COOKIN
From louisianacookin.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
COPYCAT RECIPES
From copycat-recipes.net
THE JUSTIN WILSON COOK BOOK | VINTAGE RECIPES
From vintage.recipes
CRISPY FRIED CHICKEN WINGS RECIPE - COOP ... - COOP CAN C…
From coopcancook.com
RECIPES - VIKING RIVER CRUISES
From vikingrivercruises.com
ONLINE SEAFOOD, FRESH SEAFOOD | SHRIMP | SALMON | FISH ...
From charlestonseafood.com
COPYCAT RECIPES
From copycat-recipes.net
THE JUSTIN WILSON COOK BOOK | VINTAGE RECIPES
From vintage.recipes
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
CRISPY FRIED CHICKEN WINGS RECIPE - COOP ... - COOP CAN C…
From coopcancook.com
DISNEY RECIPES - ALLEARS.NET
From allears.net
CATERING - ROUSES SUPERMARKETS
From rouses.com
RECIPES - VIKING RIVER CRUISES
From vikingrivercruises.com
ONLINE SEAFOOD, FRESH SEAFOOD | SHRIMP | SALMON | FISH ...
From charlestonseafood.com
RESTAURANT STYLE STUFFED FLOUNDER RECIPE - CHEF DENNIS
From askchefdennis.com
SLOW COOKER LOW-CARB JAMBALAYA - FIT SLOW COOKER Q…
From fitslowcookerqueen.com
4 WAYS TO COOK PLAICE - WIKIHOW
From wikihow.com
MENU - THE BLUE ROOSTER
From blueroostersrq.com
HOW TO CONVERT A RECIPE INTO A PRESSURE COOKER (INSTANT ...
From pressurecookingtoday.com