Chicken Marengo

Marengo, a sonorous name for a small farming village in the Italian Piedmont. The name of the village entered history because on its fields French and Austrians fought on 14.

June 1800, the French and Austrians fought a battle for control of Italy.

By nightfall, Napoleon had retreated to his headquarters in Torre dei Garoffoli. There, in a farmhouse, Napoleon’s chef Dunant, a native of Switzerland, prepared a night meal for the commander. Having lost all his kitchen wagons, he sent out soldiers with the order to bring some food. One brought a chicken, another tomatoes, a third a handful of mushrooms, a fourth onions….

From these, Dunant improvised a delicious stew that would make kitchen history. Later, the stewed chicken will not be called Garoffoli after the place of its origin, but – because it is more convenient – Marengo, after the site of Napoleon’s important victory.

But there are also other variants of the story: the main thing is that it is a nice story, and a good recipe! Often the dish is garnished with crab tails.

Divide the chicken into 2 pieces per person. Heat the olive oil, season the chicken pieces with salt and pepper and fry them in it. Remove from the frying pan.

Sauté the onions and garlic in the drippings. Add the mushrooms and sauté briefly. Add tomatoes and white wine, season. Return the chicken pieces to the pan.

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