Chicken Marengo

Chicken Marengo

This dish is said to have been served to Napoleon Bonaparte in June 1800 after the battle he won against the Austrians on the Marengo Plain, near Alessandria in northern Italy. His cook scoured farmyards for food, but found only limited supplies. The ingredients constituted this dish..

Chicken Marengo For 4 people you will need:
4 chicken breasts
3 ozs Margarine or sunflower oil
2 ozs seasoned flour
2 large onions chopped
4 to 6 ozs mushrooms
4 rashers streaky smoked bacon
1 tsp sugar
2 tbs tomato ketchup (or puree)
1 tsp brown sauce
2 cloves garlic pinch of mixed herbs
1/2 to 3/4 pint water (part white wine recommended)
1 stock cube chopped parsley

METHOD


Dip the chicken in seasoned flour. Fry in oil/margarine until golden brown.
Fry the onion, garlic and bacon together until soft. Add the flour and cook for 2 minutes.
Dissolve the stock cube in the water. Pour over the chicken in an ovenproof covered dish. Add the rest of the ingredients. Bake for 30 to 45 minutes.
Garnish with parsley to serve.
Serve with potatoes or rice, and vegetables of your choice.

 

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Recipe courtesy of Jane Mitchell