Les ingrédients:- du poulet, coupé aux petits morceaux
- une cuillère à café du sel
- une goutte du poivre
- quatre cuillères de service de l’huile d’olive
- une moitie d’une gousse d l’aile
- un oignon, coupé
- une demi-tasse de champignons coupés
- une demi-tasse de tomates coupées
- une quart d’une tasse du vin blanc, Cognac, ou Sherry
- deux cuillères à café de la farine
- trois œufs
1. Faites dorer le poulet dans l’huile avec du sel et du poivre.
2. Faites sauter les oignons et l’ail.
3. Ajoutez le reste d’ingrédients, couvrez, et faites cuire toutes les choses a feu doux pour trente à quatorze minutes.
4. Faites frire les œufs et utilisez-les comme garniture!This is the recipe my partner, Hillary, and I used to make part of our project for French class! We had to make a French dish and present information about it to the class, such as the main ingredients, the steps, the history, traditions associated with the food, etc. I brought it to school today (we made it yesterday) and we shared it with the class, alongside the other delicious treats everyone else bought (mostly desserts such as crêpes and éclairs)! We didn't get to present our information today, but at least I learnt a lot about the other dishes! (By the way, I didn't photograph the food, which is a pity - it was delicious! However, the picture you see above is a photo I found on Google that looks pretty similar!)
We used
Vegeta seasoning instead of salt and pepper and omitted the eggs, crayfish, and wine! The story behind the dish is that Napoleon Bonaparte won a battle at the Italian city of Marengo (hence the name) and the chef whipped the dish up with the random bits he could find! Supposedly he cut everything up with a sword!
If you decide to make the dish, here's the recipe in English (si vous ne pouvez pas parler le
français)!
Chicken Marengo- 1 chicken, cut into pieces
- 1 tsp Salt
- 1 dash pepper
- 4 tbs olive oil
- 1 chopped onion
- ½ clove minced garlic
- ½ cup chopped tomato
- ½ cup sliced white truffles (optional)
- ¼ cup Cognac or Sherry
- 2 tbs flour
- 6 eggs for garnishing, crayfish optional for garnishing
MethodCut the chicken into pieces. Sprinkle with salt, pepper and flour and brown in oil. Set aside. Sauté onions and garlic in same pan. Add chicken and the rest of the ingredients, cover and simmer until tender (30-40 minutes). White wine can be used for cognac or sherry. Fry the eggs and place one on each dish as a garnish. Serves Six!(from
http://www.knet.co.za/marengo/recipe.htm)
We chose the recipe from a cookbook I made last year for foods class called the "Culinary Time Line" (maybe I'll do a post on it someday). Here's the page that had the recipe from my cookbook:
Here's the mark I received on the cookbook overall:
(My teacher obviously loved it!)So if you're looking for a relatively cheap but really, really yummy meal (that has a really interesting story behind it), I'd really recommend
le poulet Marengo!
