Poulet Marengo

Add the coated chicken to the pan and sauté turning frequently until browned.

Poulet marengo. Heat the butter and oil in a heavy skillet over medium high heat. Remove the fat from the chicken pan. Heat the oil in a large flameproof casserole dish and stir fry the mushrooms until they start to soften.

Melt the butter with the olive oil in a heavy skillet on medium heat and gradually add the chicken pieces. Add the chicken legs and cook briefly on each side to colour them a little. Leave to brown for 10 minutes making sure you move the bones around in the pan every 3 minutes or so.

In a large frying pan on medium to high heat pour in a 2 tablespoons of olive oil and pour all of the chopped chicken bones in from the carcass. One colored reduce the heat to medium and add the 2 glasses of water. Cook until golden brown on one side.

Sprinkle the skinned poultry with salt and pepper then dredge in the flour. Faire dorer les morceaux de poulet avec de l huile d olive et un peu de beurre dans une cocotte. According to one of the legends after the battle in one of the local country taverns in marengo napoleon was served chicken with mushrooms and crayfish sautéed in butter and braised in madeira wine.

Food writer and diplomat alan davidson has cast doubt on the battle of marengo story and has suggested that the dish was more likely to have been invented in a restaurant in commemoration of the battle. Pour the mixture over the chicken cover and bake for 40 to 50 minutes or until the chicken is fork tender and no pink remains. This is the dish known as poulet marengo.

Brown the pieces on all sides and remove from the skillet. Chicken marengo poulet à la marengo often regarded as a french dish chicken marengo is believed to have been created in honor of napoleon s victory at the battle of marengo italy in june 1800. Couper l oignon en lamelles.