Words & Brush Recipe Corner: Chicken Marengo

Chicken Marengo

By Sara Buenfeld, BBCgoodfood.com

• Recipe from Good Food magazine, June 2013

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https://www.bbcgoodfood.com/recipes/chicken-marengo

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 Dunand foraged in the town for ingredients (because the supply wagons were too distant) and created the dish from what he could gather. According to this legend, Napoleon enjoyed the dish so much he had it served to him after every battle, and when Dunand was later better-supplied and substituted mushrooms for crayfish and added wine to the recipe, Napoleon refused to accept it, believing that a change would bring him bad luck.

This colorful story, however, is probably myth; Alan Davidson writes that there would have been no access to tomatoes at that time, and the first published recipe for the dish omits them. The more plausible explanation for the origin of the dish is that it was created by a restaurant chef in Paris to honor Napoleon's victory.

Serves 4, prep. time 5 minutes, cooking time 55 minutes 

Try a chicken casserole with a difference and whip up this version with mushrooms, olives, tomato and parsley

Ingredients:

• 1 tbsp olive oil
• • 300g pack cup mushroom
    halved
  • 4 chicken legs
    skin removed
  • 500g jar garlic & herb passata
  • 1 chicken stock cube
  • 100g pitted black kalamata olive
  • chopped parsley
    to serve (optional)
  • pasta
    and a salad, or mash and green veg, to serve (optional)

  Method

  • Step 1

    Heat the oil in a large flameproof casserole dish and stir-fry the mushrooms until they start to soften. Add the chicken legs and cook briefly on each side to colour them a little.

  • Step 2

    Pour in the passata, crumble in the stock cube and stir in the olives. Season with black pepper – you shouldn’t need salt. Cover and simmer for 40 mins until the chicken is tender. Sprinkle with parsley and serve with pasta and a salad, or mash and green veg, if you like.

  
  
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