chicken marengo
(1 rating)
For those of you who like history...here is the story behind Chicken Marengo. It takes its name after the Battle of Marengo in 1800 when Napoleon Bonaparte defeated the Austrians. According to tradition, Napoleon demand a quick meal after the battle and his chef was forced to work with a meager amount of ingredients: a chicken, tomatoes, onions, garlic, herbs, olive oil, and crayfish. The chef cut up the chicken, fried it in oil, and made a sauce with rest of the ingredients. Napoleon liked the dish and considered it lucky since he won the battle.
►
(1 rating)
yield
4 -6
Ingredients For chicken marengo
-
3boneless, skinless chicken breast, cut into bite-sized pieces
-
1/2 call purpose flour
-
1-2 tsptarragon, dried
-
4 Tbspbutter, unsalted
-
4 Tbspolive oil, extra virgin
-
1 lgonion, sliced
-
8 ozfresh mushroom, sliced
-
20 ozcan chopped tomatoes
-
1 cchicken broth
-
1 canblack olive slices
-
1-2 clovegarlic
-
kosher salt and freshly ground black pepper
How To Make chicken marengo
-
1Cut chicken in bite-sized pieces. Mix 1/2 cup of flour, chicken pieces, tarragon, salt and pepper in a plastic bag to coat.
-
2Brown chicken with 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.
-
3When chicken is done, remove from pan. Add sliced onions and mushrooms to the pan and saute until browned, in 2 tablespoons of butter and 2 tablespoons of olive oil.
-
4Put chicken back in pan. Add 1 cup of chicken broth, a 20 oz can of chopped tomatoes, 1 can of sliced black olives, and 1-2 cloves of garlic.
-
5Bring to a boil, then simmer for 40 minutes. Serve over penne pasta.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT