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MangeZ Tout

Main Course

Pollo alla Marengo

This dish was invented by Napoleon's chef after winning a fierce battle in the area in the Piemonte region in Italy after which the dish is named using ingredient available locally.

Ingredients:

1.5kg chicken, jointed

450g tomatoes, peeled, or a 400g can of tomatoes, drained

1 lemon, quartered

2 cloves garlic, finely chopped

50g flour

125ml beef stock

50ml olive oil

100g button mushrooms

40g butter, unsalted

4 slices of good, white bread, cut into 1/2 triangles

50ml brandy

  

Method:

Wash the chicken joints, pat dry, rub with the lemon & dust with flour and season lightly with salt & freshly ground black pepper.

Brown the chicken well in the oil over a high heat.

Place the chicken into a casserole, skin side down, add the brandy, 1/2 the butter, the tomatoes, garlic and stock. Cover & cook until the chicken is done, about 40 minutes.

To test the chicked skewer a joint in the thickest part of the leg. If the juices are clear & without any trace of redness, they are done.

After 30 minutes of cooking, melt the other 1/2 of the butter in a frying pan & fry the mushrooms for about 5 minutes. Add to the chicken.

When the chicken is ready, transfer to a heated serving dish & keep warm. If necessary, boil the sauce to thicken. Add a generous amount of chopped flat leaf parsley and pour over the chicken.

While the sauce is reducing, heat the oil left over from browning the chicken and fry the bread slices until golden brown.

Garnish the chicken with the bread slices and some more parsley & serve.