Chicken Marengo: recipe for Napoleon (created on the battlefield)

Heat a cast-iron skillet and add olive oil.

Brown the chicken pieces for about 10 minutes on medium to high heat until they have a brownish color.

Add a little bit of water to the pan to detach the juices from the chicken and create a basic stock.

Remove the bones from the pan and reserve the juices.

Add more olive oil to the pan and place the chicken pieces skin-side down, seasoning with salt and pepper.

Cook the chicken for 5 minutes on one side, then turn over and cook for another 5 minutes.

Remove the chicken and reserve it on a tray.

Turn off the heat and add garlic cloves to the pan to infuse flavor.

Add a substantial amount of cognac to deglaze the pan, ensuring no flames.

Add the reserved stock back into the pan and turn the heat back on to reduce the sauce.

Once reduced, add half a can of diced tomatoes and mix well.

Return the chicken to the pan and braise it in the sauce on low heat for 10-12 minutes, turning halfway through.

While the chicken cooks, pan-fry mushrooms with salt and pepper until golden, then reserve them.

Cut large pieces of bread and fry them in olive oil until golden, then reserve.

Equipment Needed

Spice Level:

Dietary