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.
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.