Fr. Z’s Kitchen: Pollo alla Marengo

I’ve been “taking a course” about the French Revolution and Napoleon. I went through the Battle of Marengo, and found that there is a dish associated. Well, I knew it, but I remembered it. I have never made it, so I decided to try.

I looked at a lot of recipes, and found huge variation. The best components informed my choices as I improvised.

On sale.  I used dark meat.

To increase the foundation I included some bacon.

Salt, pepper, flour.

Shallots were my choice, rather than onion.  Shallots have their own charm.

Roughly 30 seconds later.  Yes, I have good knife skills.

Meanwhile.

I decided to put some color on the mushrooms and shallots.

 

Having added my other components… including thyme and rosemary, some olives, tomato.

About half and half, chicken stock and sauvignon blanc.

Meanwhile, braising the sprouts.

Meanwhile, in the oven.

The platter, before garnishing.

But wait!  Chicken Marengo includes a fried egg and and crawfish (aka the shrimp which I could actually get today).  Under the egg is one of my own homemade toasted scones.

With the chicken, a great white Rhône, Saint Cosme.

Two priests were over.  We had some tough conversation about what is going on.

It is good to have a special meal on Sundays.  I don’t do it all the time, but I would if I could.

Some sharing options...

About Fr. John Zuhlsdorf

Fr. Z is the guy who runs this blog. o{]:¬)
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11 Responses to Fr. Z’s Kitchen: Pollo alla Marengo

  1. VP says:

    What, no lobster Thermidor to lead off?

    Beautiful dish, and an awesome pick on the wine.

  2. VP says: lobster Thermidor
    After this course, I’ll never hear of that without a certain shudder.

  3. Kansan says:

    This food post tonight made me smile. It’s the most wholesome (and delicious) therapy!
    Such meals, with appropriate liquids and hearty conversation, produce a genuine satiety. They are truly good for us.

  4. Malta says:

    Good food and good wine is a good way to get through any bad crisis!

    [It is a respite.]

  5. Kathleen10 says:

    Holy cow, you are really doing a great job! That looks delicious, and how I would like to be within earshot of that conversation.

  6. Malta says:

    @Fr. Z “[It is a respite.]” Too true, I should have chosen my words more wisely lol!

  7. Simon_GNR says:

    Well done Fr Z for using chicken leg meat. The dark meat is always better for taste and texture, and considerably cheaper than breast fillets too.

  8. Charles E Flynn says:

    Is it a sin or a disvalue to taunt friends and relatives in California with the current price of live lobster at Market Basket, South Attleboro, MA: $4.99/lb?

  9. Diane says:

    Wow. Your meals always look so delicious. I really enjoy watching the progression as you cook. I can only imagine how great it tastes! How lucky your guests are, to be included in such divine delights!

  10. Charles E Flynn says:

    I have very few memories of culinary milestones from my childhood, but I do recall that after seeing Brussels sprouts appear for the first time on our kitchen table, I never saw another full head of cabbage again. We had moved on (despite the expression still being in what would later be known as “beta testing”). We had corned beef and Brussels sprouts.

    When I got to college, in my junior year a sophisticated room mate from New York told me that “Rhode Island is where they put the Velveeta cheese in the gourmet food section”. If only he could see our restaurants and supermarkets now.

  11. rinkevichjm says:

    Enough, enough! I don’t need to see my cardiologist for another stent. That bacon would put it over the top. But this menu and pictures do tempt one… Maybe it can be air fried or BBQed – though I’m not certain how to incorporate that white wine. Perhaps cook it like camerones al mojo de ajo? (that is a Spanish dish of shrimp in paprika and garlic flavored wine sauce and olive oil)

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