Napoleon’s Chicken Marengo

Jack seems to have stuck one arm in his jacket!

I was stuck for something to cook this afternoon so I searched through my favourite recipes, my freezer and my fridge and came up with this very tasty and easy Chicken dish.
This dish dates back to Napoleon … it is said that after the Battle of Marengo, he demanded a meal… his chef had little to choose from for ingredients and invented this dish from what he had available… it is also notednumerous variations, like this one, emerged over the years.

I defrosted 6 chicken thighs and a couple of handfuls of king prawns on the magic black trays, chopped up some garlic, a medium onion and a couple of handfuls of musrooms.

I browned the chicken in a wok with some oil and put to the side. I then added the onions, garlic and mushrooms and cooked until the onions were slightly browned and soft.

I then added a large glass of red wine and let it simmer till it reduced by half.

At this point I returned the chicken to the wok with a small can of crushed tomatoes, a few tablespoons of tomato paste and a cup of chicken stock. I brought this to boil, covered it and let it simmer for about 40 mins until the chicken was cooked at which point I added the prawns and a couple of tablespoons of chopped basil and cooked for a further 5 mins.

This could be served with rice or just as it is in a bowl.

Beautiful as always.

Thank you Napoleon!

And thankyou Jack! X

Sent from Samsung Mobile on O2

Categories: Dinners/Suppers, previous posts

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