Chicken Marengo With Tomato Puree
|Roasting chicken/4 chicken quarters||1 Kilogram, jointed|
|Onion||1 Small, chopped|
|Garlic||1 Clove (5 gm), crushed|
|Dry wine||150 Milliliter (1 1/2 Deciliter)|
|Chicken stock||300 Milliliter (3 Dl)|
|Tomato puree||1 Tablespoon|
|Button mushrooms||100 Gram|
|Chopped fresh parsley/Heart shaped croutons||1 Tablespoon|
This famous dish is said to have been invented by Napoleon's chef to celebrate the victory at Marengo when the only ingredients available on the battlefield were some scraggy chicken, wine, oil and mushrooms.
Heat the oil in a heatproof casserole, and over gentle heat fry the chicken joints until golden brown all over.
Add the onion and garlic and fry with the chicken.
Stir in the flour and cook for a minute, then stir in the wine, chicken stock and tomato puree.
Add the button mushrooms, then cover the pan closely and simmer gently for about 40 minutes.
Dish the chicken, reduce the sauce by boiling if necessary, and pour over chicken.
Garnish with freshly chopped parsley or croutons of fried bread.
If liked, serve with boiled rice.