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Pollo Alla Marengo

chefgirishparab's picture
This is an Italian dish, and was named so as, Napoléon Bonaparte ate this dish after the Battle of Marengo. According to the folklore Napoléon asked for a quick meal and his chef came up with this dish. Napoléon liked this dish and also considered it lucky having won the battle.
Ingredients
  Boneless chicken breast 4
  Onion 1 , thinly sliced
  Olive oil 1⁄2 Cup (8 tbs) (8 Tbsp.)
  Vinegar 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), crushed
  Fresh parsley 1⁄2 Cup (8 tbs), chopped
  Canned tomato sauce 16 Ounce (1 Can)
  Water/Stock 1 Cup (16 tbs)
  Cooked rice 4 Cup (64 tbs) (4 Servings)
  Egg 4 , fried
  Shrimps 12 , shelled and deveined
  Parsley 1⁄2 Teaspoon (for garnish)
Directions

MAKING
1) In large non-stick pan, heat oil and saute onions and chicken for 5 minutes until light browned.
2) Stir in vinegar, garlic, parsley, tomato sauce and season to taste.
3) Pour in the water and put the lid on.
4) Simmer for about 1 hour until the chicken is tender.
5) While cooking check once, if too dry add little water.

FIANLIZING
6) Using a perforated ladle remove the chicken.
7) Stir in the shrimps and allow the sauce to reduce for 5 minutes or until shrimps are tender.

SERVING
7) Serve hot over the bed of rice topped with fried egg and sprinkled with parsley.

Tips
You can also add olive, and serve toast with this dish as per the traditional recipe.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Feel: 
Juicy
Method: 
Saute
Occasion: 
Thanksgiving
Ingredient: 
Chicken
Interest: 
Healthy
Cook Time: 
70 Minutes
Servings: 
4
Story
I came to know about this dish while surfing through internet for some historical article. So being curious I searched for the recipe and tried making it at home. It was a complete hit, believe me every body liked it. Try it at home and impress your family.

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