We’ve featured Inka Piegsa-Quischotte before and here she is again. I’ve asked Inka to contribute some of the recipes that she know the history and story.
So, Chicken Marengo is her first historical recipe. The following is quoted:
As usual after a battle, Napoleon was hungry and wanted a quick meal. The man was never great on patience! His chef was in a frenzy to comply with his wishes and had to make do with the supplies he had at hand.
He found: a chicken, eggs, tomatoes, onions, garlic, olives and olive oil, crayfish (!) and…some of Napoleon’s brandy. He cut the chicken in pieces, fried them in olive oil, then made a thick sauce with the onions, garlic and tomatoes and simmered the chicken in it. He laced the concoction with brandy and added the olives. Then he fried eggs and the crayfish as a side dish and served the whole thing with plenty of crusty bread.
Napoleon was delighted, Chicken Marengo was born and the Emperor demanded the same dish, including the crayfish, after every battle.
Thank you Inka, this sounds delicious. I looked the recipe up online and found many versions. The one you’ve provided us certainly seems more authentic.