According to a popular myth, the dish was first made after Napoleon defeated the Austrian army at the Battle of Marengo at Marengo south of Alessandria, Italy, when his chef Dunard foraged in the town for ingredients (because the supply wagons were too distant) and created the dish from what he could gather and eggs. According to this legend, Napoleon enjoyed the dish so much he had it served to him after every battle.
Chicken Marengo
Ingredients
- 4 chicken joints
- 45-60ml (3-4 tbsps) oil
- 2 carrots, pared and sliced
- 1 stick of celery, trimmed and chopped
- 1 onion, skinned and chopped
- 45ml (3 level tbsps) flour
- 300ml chicken stock
- 425g can tomatoes
- 30ml (2tbsps) kosher sherry
- salt and pepper
- bouquet garni
- 100g mushrooms, sliced
- chopped parsley
Method:
- Fry the chicken joints in the oil for about 5 minutes, remove them from the pan and put into a casserole.
- Fry the vegetables in the oil for about 5 minutes; remove them from the pan. Stir the flour into the
- remaining fat, cook for 2-3 minutes and gradually stir in the stock; bring to the boil and continue to stir
- until it thickens. Return the vegetables to the pan and add the tomatoes, sherry, salt and pepper. Pour
- this sauce over the chicken joints, add the bouquet garni and slice mushrooms and cook in the oven at
- 180C mark 4 for ¾ -1 hour
Malcolm Green comes from three generations of caterers and has spent his life running kosher hotels, catering companies, destination weddings, and more than 70 glatt-kosher cruises around the world. Having absorbed global cuisines throughout his travels, he brings that experience into every menu he creates. Today, he oversees our kosher menu planning and food logistics, with all meals freshly prepared in our onboard kosher kitchens.
