CHICKEN MARENGO

 CHICKEN MARENGO 

This manner of cooking chicken is supposed to have been invented by Napoleon's chef after the Battle of Marengo. Having run short of butter, he used oil instead ,which is now one of the essential ingredients of The Chicken Marengo, together with tomatoes and garlic. There are many ways of serving it these days, different garnishes having been added by various chefs, but the foundations remain the same and the following is the recipe that is used in most French households, although the restaurants elaborate.

1 jointed chicken 

3 tomatoes 

1 tbs tomato puree 

1 clove of garlic 

a little flour  

12 tbs soup stock,

 or 6 tbs white wine 

3 tbs of olive oil 

12 small mushrooms 

12 small pickled onions 

Salt and pepper  and coriander seeds

 Put the oil in a sauce pan and when hot add the pieces of chicken and cook to a golden brown on all sides .Add the tomatoes and the tomato puree. Sprinkle the joints with a little flour, stir well until the flour browns, add the stock and wine, the mushrooms and onions previously slightly browned in butter, season with salt and pepper, add the garlic clove. if not obtainable,- the commissary has excellent prepared garlic flavoring; and simmer the whole gently for 1 to 11/2 hours. When done, arrange the pieces of chicken on a hot dish, garnish with the mushroom,s and onions and croutons of fried bread and pour the sauce over them. Serve. 

THE RECIPE FOUND IN

GUAM RECORDER 1928