Chicken marengo
Instructions
Take the chicken into eight pieces, sprinkle with flour and put to fry in a saucepan with the olive oil and butter and a clove of garlic; Sprinkle the pretzels, pepateli and spolverizzateli of nutmeg.
When they have taken a beautiful golden color, wet your hair with dry white wine and let it evaporate.
Now add a glass of broth, and cook with a sustained flame, but not violent, until completely cooked.
Arrange the chicken pieces in a serving dish and decorate with a sauce made by mixing the cooking with the juice of half a lemon.
Serve hot, garnished with baked potato stories.
It is said that this dish was served on the evening of the battle of Marengo the General Bonaparte, then came out victorious.
It is said that the provisions of the French troops were in dire straits: but a chicken you can even steal, at war.
It still says that it had been fried in oil and sprayed of Madeira.
I consulted the sacred texts of the Piedmont cooking postnapoleonici which are those of Chapusot (1846) and of Vialardi (1854), but of Madeira have not found a trace.
The Chapusot, then, in this skillet puts us even tomatiche — tomatoes, the Chicken Cacciatore.
Suggested wine: Barbera d'Alba.
Ingredients and dosing for 4 persons
- 1 average clean chicken and flamed
- 5 tablespoons of 00 flour
- 1 glass dry white wine
- 1 glass of meat broth
- Butter
- Olive oil
- 1/2 lemon (juice)
- 1 clove of garlic
- Salt
- Pepper
- Nutmeg