Napoleon's Chicken | The French Chef Season 6 | Julia Child

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth maintains flavor while being non-alcoholic.

chicken thighs

🥗Healthier: skinless chicken breasts

💰Cheaper: chicken drumsticks

Drumsticks are more economical while still flavorful.

Introduce the dish as poulet sauté Marengo, a sauté of chicken with mushrooms, shrimp, and french-fried eggs.

Prepare the chicken by disjointing the legs and drumsticks, removing excess bones for better cooking.

Heat a frying pan or chicken fryer with olive oil on high heat.

Sauté the chicken until browned on each side, about 2-3 minutes per side, ensuring it is dried well before cooking.

Flame the browned chicken with cognac to burn off the alcohol, allowing the flames to rise for several minutes before covering the pan to stop the flames.

Add 1/2 cup of chopped onions to the pan, cooking them slowly without browning.

Season with 1/4 teaspoon of salt and several grinds of pepper, then add Italian seasoning.

Cover the pan and let the chicken cook slowly for 10-12 minutes on one side, then flip and cook for another 10-12 minutes until tender.

Prepare the tomatoes by peeling them, either by boiling for 10 seconds or charring over a gas flame, then cut in half and remove the seeds.

Chop the peeled tomatoes roughly, aiming for about 1 to 2 cups, and set aside.

Chop the stems of the mushrooms and prepare fluted mushroom caps by holding the cap and cutting with a sharp knife to create striations.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens