Chicken Marengo (POLLO ALLA MARENGO, in Italian) is one of the best typical recipes that we usually teach during our cooking classes in Tuscany.
Furthermore, it’s one of the most requested main courses when they call me as a private chef to a villa in Tuscany, maybe for a simple dinner with family and friends, often for an anniversary or a celebration.
Well, my husband often says that Chicken Marengo is the best and amazing Chicken he never eats. The recipe is simple and I didn’t add anything to the Artusi one: it’s perfect.
Good to know that you’ll need about one hour. This is the perfect dish to offer to family and friends when you have time to sit at the table together and, above all, to lick your fingers! 😉
History of this recipe:
“The night of the Marengo battle, during the confusion of the day, because of not finding the kitchen wagons, the cook improvised dinner with stolen chickens for the First Consul and the Generals. This dish, roughly handled as I describe here, was called Chicken Marengo, and it is said that it was then always beloved by Napoleon, not so much thanks to it, but because it reminded him of the glorious victory”.
1 spoon Flour
pepper and salt
White wine, 1 glass
Stock (vegetable or meat one, as you prefer…)
Take a young chicken (neck excluding), cut into large pieces.
Put in a large pan and “sauté” it with 30 grams of butter, a tablespoon of olive oil and season with salt, pepper, and a pinch of nutmeg.
When the pieces will be browned, drain off the grease and sprinkle over the pan a spoonful of flour and a deciliter of white wine. Add broth to keep from drying out, covered, and heat. Before you remove it from the fire sparkle with a pinch of chopped parsley and when it is in the tray juice above half a lemon. Chicken Marengo it’s a delicious, amazing, and appetizing dish. Guaranteed!